| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Indo | Cheese/eggs, Pickles | 6 | Servings |
INGREDIENTS
| 3 | Dozen Hard Boiled Eggs, peeled | |
| 1 | lg | Green Pepper, sliced into rings |
| 2 | lg | Bunches Fresh Dill, roughly |
| 2 | lg | Sweet Red Peppers, sliced rings |
| 2 | lg | Jars, Generic Dill Spears |
| 1 | qt | Cider Vinegar, <or slices> |
| 2 | lg | Yellow Onions, sliced into rings |
| Water |
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. Posted to MC-Recipe Digest V1 #492 by Nancy Berry <nlberry@prodigy.net> on Mar 02, 1997.
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