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Dill Pickled Eggs
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Rating: 5/5 (2 votes cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Dill Pickled Eggs

Recipe Tags: Egg Recipes

Date Added: July 08, 2022


3 Unit Eggs lt
2 Fresh Dill roughly chopped
2 Pears Generic Dill Spears & lt
2 Yellow Onions sliced into rings
1 Green Bell Pepper sliced into rings
2 Sweet Red Peppers sliced into rings
1 Quart Cider Vinegar Or To Taste
1 Quart Water Purified or Spring Water>
1 Whole Cloves
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1. Drain pickle juice into large pan.

2. 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.

3. Place eggs, vegetable slices and pickle spears into large glass or hard plastic container
4. Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.

5. Let sit for 24-36 hours at room temperature.

6. The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through.

7. 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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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Bell Pepper, Sulfites, Fructose Malabsorption, Vinegar, Onion allergies.
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