Dill Pickled Eggs



                     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.