Dill Pickled Eggs

Course : Appetizers
Serves: 6
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3 dozen hard boiled eggs, peeled
2 bunch fresh dill, chopped
2 jars generic dill spears
2 large yellow onions -- sliced into rings
1 large green pepper -- sliced into rings
2 large sweet red peppers -- sliced into rings
1 quart cider vinegar
1 quart bottled water (purified or spring)
1/4 teaspoon whole cloves

Preparation / 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--a large ice cream pail works well. Strain liquid mixture through a pasta colander 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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