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; 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.Servings: