Dill Pickled Eggs

Name: Dill Pickled Eggs
Ingredients: 36 large eggs hard boiled, peeled; 2 Bunches dill weed fresh, roughly chopped; 2 Jars, dill weed, fresh or slices; 2 large onions yellow, sliced into rings; 1 large green bell peppers sliced into rings; 2 large sweet red bell peppers sliced into rings; 1 quart apple cider vinegar; 1 quart water purified or spring water; 1 Handful cloves whole

9 ingredients

8 steps

Ingredients

36 large eggs hard boiled, peeled
2 Bunches dill weed fresh, roughly chopped
2 Jars, dill weed, fresh or slices
2 large onions yellow, sliced into rings
1 large green bell peppers sliced into rings
2 large sweet red bell peppers sliced into rings
1 quart apple cider vinegar
1 quart water purified or spring water
1 Handful cloves whole

Directions

1

Drain pickle juice into large pan.
2

Add cider, water, cloves and dill.
3

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).
4

Place eggs, vegetable slices and pickle spears into large glass or hard plastic container.
5

Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.
6

Let sit for 24 to 36 hours at room temperature.
7

The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through.
8

The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish.