Dill Pickled Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dozen Hard Boiled Eggs
<hopefully peeled>
2 large Bunc Fresh Dill -- roughly
chopped
2 large Jars -- Generic Dill Spears
<or slices>
2 large Yellow Onions -- sliced into
rings
1 large Green Pepper -- sliced into
rings
2 large Sweet Red Peppers -- sliced
into rings
1 quart Cider Vinegar
1 quart Bottled Water <Purified or
Spring Water>
1 small Hand Whole Cloves
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 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. The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish.
Posted to the AZstarnet BBQ Mailing List by RockMc <RockMc@AOL.com> on Apr 18, 1998.
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