Dill pickled eggs

6 servings

Ingredients

Quantity Ingredient
3 Dozen Hard Boiled Eggs <hopefully peeled>
2 larges Bunches Fresh Dill, roughly chopped
2 larges Jars, Generic Dill Spears <or slices>
2 larges Yellow Onions, sliced into rings
1 large Green Pepper, sliced into rings
2 larges Sweet Red Peppers, sliced into rings
1 quart Cider Vinegar
1 quart Bottled Water <Purified or Spring Water>
1 small Handful Whole Cloves

Directions

Drain pickle juice into large pan. Add cider, water, cloves and dill.

Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour <make sure you can open the windows, it's rather fragrant>

Place eggs, vegetable slices and pickle spears into large glass or hard plastic container <large ice cream pail works well>.

Strain liquid mixture through a pasta collander and pour liquid over eggs and vegetables.

Let sit for 24-36 hours at >>room temperature<< The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish.

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