Dill Eggs

Instructions

1. 1

   not too fresh - less than $1 Dill juice from a jar of pickles (32 oz jar for 9 eggs) - $0 - leftover water $0 Put eggs in a saucepan and add enough cold water to cover eggs.

2. 2

   Turn stove on to high, and bring eggs to a boil.

3. 3

   Once they are boiling, reduce heat to medium and let eggs cook another 15 minutes.

4. 4

   Remove eggs from stove, drain off the hot water, and add cold water to the saucepan to cool the eggs.

5. 5

   Peel the eggs, rinse them off, and toss them in the jar of dill juice.

6. 6

   If you need more juice to cover the eggs, just add enough water to cover the eggs.

7. 7

   Let the eggs pickle for 24 hours in your refrigerator.

8. 8

   Eat them over the next week or so.

9. 9

   The longer they stay in the juice, the stronger the dill eggs are.

10. 10

    After you eat all of the eggs, you can use the same juice to make another batch of eggs!