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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 | Dozen Hard Boiled Eggs <hopefully peeled> |
| 2 gross | Bunches Fresh Dill, roughly chopped |
| 2 gross | Jars, Generic Dill Spears <or slices> |
| 2 gross | Yellow Onions, sliced into rings |
| 1 gross | Green Pepper, sliced into rings |
| 2 gross | Sweet Red Peppers, sliced into rings |
| 1 ca. 1 Liter | cider vinegar |
| 1 ca. 1 Liter | Bottled Water <Purified or Spring Water> |
| 1 klein | Handful Whole Cloves |
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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.
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