Dill Pickled Eggs

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 -Spring 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.