** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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