Dill Pickled Eggs

INGREDIENTS:

3 Dozen Hard Boiled Eggs
-hopefully peeled
2 lg Bunches Fresh Dill, roughly
-chopped
2 lg Jars, Generic Dill Spears
-or slices
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 Purified or
-Spring 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 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.