Title: Dill Pickled Eggs
Categories: Cheese Pickle
Yield: 6 Servings

3		Dozen Hard Boiled Eggs
2	lg	Bunches Fresh Dill, roughly chopped
2	lg	Jars, Generic Dill Spears
2	lg	Yellow Onions, sliced into rings
1	lg	Green Pepper, sliced into rings
2	lg	Sweet Red Peppers, sliced into rings
1	qt	Cider Vinegar
1	qt	Bottled Water
1	sm	Handful 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.

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