Anonymous Tue May 23 19:40:48 2006

3 dozen hard boiled eggs, peeled

2 large bunc fresh dill, chopped

2 large jars generic dill spears

2 large yellow onions -- sliced into rings

1 large green pepper -- sliced into rings

2 large sweet red peppers -- sliced into rings

1 quart cider vinegar

1 quart bottled water (purified or spring)

1/4 teaspoon whole cloves

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--a large ice cream pail works well. Strain liquid mixture

through a pasta colander 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

the BBQ List by Rock McNelly on Apr 18, 1998.