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Dill Pickled Eggs


3 dozen Hard Boiled Eggs

2 large Bunc Fresh Dill; roughly
2 large Jars -- Generic Dill Spears

2 large Yellow Onions; sliced into
1 large Green Pepper; sliced into
2 large Sweet Red Peppers; sliced
into rings
1 quart Cider Vinegar
1 quart Bottled Water Spring Water>
1 small Hand Whole Cloves

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 Place eggs, vegetable slices and pickle spears into large glass or hard plastic container . 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. Posted to the AZstarnet BBQ Mailing List by RockMc on Apr 18, 1998. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

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