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Title: Dill Pickled Eggs
Categories: Appetizers, Eggs
Yield: 36 Servings

36 Eggs; hard boiled
2 tb Fresh dill; rough chopped
2 Dill pickle spears
2 lg Yellow onions; sliced
1 Green bell pepper; julienned
2 Red bell pepper; julienned
1 qt Cider vinegar
1 qt Water
Cloves; whole (sm handful)
2 Hungarian hot wax chilies
- or other chilies (opt)

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 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.

OPTIONALLY, once the eggs are dill pickled you can use the brilliant
yellow eggs to make an attractive and different deviled egg ... just
be sure to use an increased amount of dry mustard and horseradish to
meet the flavor of the dill.

Recipe from Gary M. Hite

Recipe from: http://www.recipesource.com

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