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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dill Pickled Eggs   
    Categories: Appetizers, Eggs   
         Yield: 36 Servings   
       
        36 lg Eggs; hard boiled   
         2 tb Fresh dill; rough chopped   
         2    Dill pickle spears   
         2 lg Yellow onions; sliced   
         1    Green bell pepper; julienned   
         2    Red bell pepper; julienned   
         1 qt Cider vinegar   
         1 qt Water   
              Cloves; whole (sm handful)   
         2    Hungarian hot wax chilies   
              - or other chilies (opt)   
       
     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. 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.   
        
     Recipe from Gary M. Hite   
        
     Recipe from: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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