3 Dozen Hard Boiled Eggs
– 2 lg Bunches Fresh Dill, roughly
-chopped 2 lg Jars, Generic Dill Spears
– 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
-Spring Water> 1 sm Handful 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 Place eggs, vegetable slices and pickle spears into large glass or hard plastic container . 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.