Dill Pickled Eggs

• 36 large eggs hard boiled, peeled
• 2 Bunches dill weed fresh, roughly chopped
• 2 Jars, dill weed, fresh or slices
• 2 large onions yellow, sliced into rings
• 1 large green bell peppers sliced into rings
• 2 large sweet red bell peppers sliced into rings
• 1 quart apple cider vinegar
• 1 quart water purified or spring water
• 1 Handful cloves whole

1. Drain pickle juice into large pan.
2. Add cider, water, cloves and dill.
3. 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).
4. Place eggs, vegetable slices and pickle spears into large glass or hard plastic container.
5. Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.
6. Let sit for 24 to 36 hours at room temperature.
7. The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through.
8. The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish.

eggs, dill weed fresh, dill, onions yellow, green bell peppers, sweet red bell peppers, apple cider vinegar, water, handful

Taken from recipeland.com/recipe/v/dill-pickled-eggs-47454 (may not work)