Recipe - Dill Pickled Eggs

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, cut or sliced up into
rings
1 lg Green Pepper, cut or sliced up into
rings
2 lg Sweet Red Peppers, cut or sliced up
into rings
1 qt Cider Vinegar
1 qt Bottled Water Purified or
Spring Water
1 small 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 2436 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini