Dill Pickled Eggs

1. 1

   Drain pickle juice into large pan.

2. 2

   Add cider, water, cloves and dill.

3. 3

   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).

4. 4

   Place eggs, vegetable slices and pickle spears into large glass or hard plastic container.

5. 5

   Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.

6. 6

   Let sit for 24 to 36 hours at room temperature.

7. 7

   The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through.

8. 8

   The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish.

No additional tips available.