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Add a photoServings: 6
Ingredients
- 3 doz Hard Boiled Large eggs (hopefully peeled)
- 2 lrg Bunches Fresh Dill, roughly minced
- 2 lrg Jars, Generic Dill Spears (or possibly slices)
- 2 lrg Yellow Onions, sliced into rings
- 1 lrg Green Pepper, sliced into rings
- 2 lrg Sweet Red Peppers, sliced into rings
- 1 quart Cider Vinegar
- 1 quart Bottled Water (Purified or possibly Spring Water)
- 1 sm Handful Whole Cloves
Directions
- Drain pickle juice into large pan. Add in cider, water, cloves and dill.
- Bring liquid mix to full boil; then reduce heat to simmer for 45 min to one hour (make sure you can open the windows, it's rather fragrant)
- Place Large eggs, vegetable slices and pickle spears into large glass or possibly hard plastic container (large ice cream pail works well).
- Strain liquid mix through a pasta collander and pour liquid over Large eggs and vegetables.
- Let sit for 24-36 hrs at ))room temperature((
- The Large 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 possibly used as a complimentary garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 693g | |
| Recipe makes 6 servings | |
| Calories 479 | |
| Calories from Fat 255 | 53% |
| Total Fat 28.25g | 35% |
| Saturated Fat 8.68g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 1119mg | 373% |
| Sodium 346mg | 14% |
| Potassium 650mg | 19% |
| Total Carbs 12.44g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 7.92g | 5% |
| Protein 34.35g | 55% |
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