Recipe: Dill Pickled Eggs

Pat,here is another idea...especially making the "bright yellow dill pickled eggs" into deviled eggs and serving the dilled veggies as a garnishment. No oven required!

DILL PICKLED EGGS

Yield: 36 servings

36 Egg; hard boiled
2 Dill, fresh bunch; roughly chopped
2 Pickle, dill spears; bottle
2 lg Onion, yellow; sliced
1 Pepper, green bell; julienne
2 Pepper, red bell; julienne
1 qt Vinegar, cider
1 qt Water
Cloves, whole; small handful

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.