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Pickled Eggs

36 hard-boiled eggs, peeled
2 bunches fresh dill, roughly chopped
2 jars generic dill pickle spears (or slices)
2 large yellow onions, sliced into rings
1 large green pepper, sliced into rings
2 large sweet red peppers, sliced into rings
32 fluid ounces cider vinegar
16 fluid ounces beet juice
16 fluid ounces bottled water
12 cup whole cloves


Drain juice from pickle jars 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 will be able to open every window in the house, 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 colander and pour liquid over eggs and vegetables. Let sit for 24 to 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.

Source: www.food.com