Name: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Indo	Cheese/eggs, Pickles	6	Servings

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

INSTRUCTIONS

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

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