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Dill Pickled Eggs

 

263

Yield

6

servings

Prep

20

min

Cook

60

min

Ready

36

hrs

 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 46858% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 1269mg 423%
Sodium 425mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 78g
Vitamin A 65% Vitamin C 159%
Calcium 18% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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