Dill Pickled Eggs
Yield
6 servingsPrep
20 minCook
60 minReady
36 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | large |
eggs
hard boiled, peeled |
|
| 2 | bunches |
dill weed
fresh, roughly chopped |
*
|
| 2 | large |
onions
yellow, sliced into rings |
|
| 1 | large |
green bell peppers
sliced into rings |
|
| 2 | large |
sweet red bell peppers
sliced into rings |
|
| 1 | quart |
apple cider vinegar
|
*
|
| 1 | quart |
water
purified or spring water |
*
|
|
cloves, whole
handful |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | large |
eggs
hard boiled, peeled |
|
| 2 | Bunches |
dill weed
fresh, roughly chopped |
*
|
| 2 | large |
onions
yellow, sliced into rings |
|
| 1 | large |
green bell peppers
sliced into rings |
|
| 2 | large |
sweet red bell peppers
sliced into rings |
|
| 0.9 | l |
apple cider vinegar
|
*
|
| 0.9 | l |
water
purified or spring water |
*
|
| 1 | Handful |
cloves, whole
handful |
*
|
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 to 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.
