| 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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