Dill Pickled Eggs

36 hours Prep: 20 minutes Cook: 60 minutes

468 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

36	large	eggs	hard boiled, peeled
2	Bunches	dill weed	fresh, roughly chopped
2	Jars,	dill weed, fresh	or slices
2	large	onions	yellow, sliced into rings
1	large	green bell pepper	sliced into rings
2	large	sweet red bell pepper	sliced into rings
1	quart	cider vinegar
1	quart	water	purified or spring water
1	Handful	cloves	whole

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.

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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Nutrition Facts

Serving Size 432g

Amount per Serving

Calories 468 58% of calories from fat

	% Daily Value*
Total Fat 30.0g	46%
Saturated Fat 9.0g	47%
Trans Fat 0.0g
Cholesterol 1269mg	423%
Sodium 425mg	18%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	10%
Sugars 7.0g
Protein 39.0g	78%

Vitamin A	65%		Vitamin C	159%
Calcium	18%		Iron	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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