Dill Pickled Eggs

  • 3 Dozen Hard Boiled Eggs
  • 1 large Green Pepper, sliced into rings
  • 2 large Bunches Fresh Dill, roughly
  • 2 large Sweet Red Peppers, sliced, chopped into rings
  • 2 large Jars, Generic Dill Spears
  • 1 qt Cider Vinegar
  • 1 qt Bottled Water, purified
  • 2 large Yellow Onions, sliced into rings
  • 1 sm Handful Whole Cloves
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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.

Submitted by: Recipe Group Member
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