Categories: Cheese/eggs, Pickles 
      Yield: 6 servings 
  
      3    Dozen Hard Boiled Eggs 
           - 
      2 lg Bunches Fresh Dill, roughly 
           -chopped 
      2 lg Jars, Generic Dill Spears 
           - 
      2 lg Yellow Onions, sliced into 
           -rings 
      1 lg Green Pepper, sliced into 
           -rings 
      2 lg Sweet Red Peppers, sliced 
           -into rings 
      1 qt Cider Vinegar 
      1 qt Bottled Water  
      1 sm 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  
   
  Place eggs, vegetable slices and pickle spears into large glass or hard 
  plastic container . 
   
  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.