MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Dill Pickled Eggs
Categories: Appetizers, Eggs
     Yield: 36 Servings

    36 lg Eggs; hard boiled
     2 tb Fresh dill; rough chopped
     2    Dill pickle spears
     2 lg Yellow onions; sliced
     1    Green bell pepper; julienned
     2    Red bell pepper; julienned
     1 qt Cider vinegar
     1 qt Water
          Cloves; whole (sm handful)
     2    Hungarian hot wax chilies
          - or other chilies (opt)

 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. 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.

 Recipe from Gary M. Hite

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