3 Dozen Hard Boiled Eggs
2 large Bunches 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 Handful 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 (it has a strong smell so open windows)
Place eggs, vegetable slices and pickle spears into large glass or hard plastic container. Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.
Let sit for 24-36 hours at room temperatures.
The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. Can also be used as a complimentary garnish.
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