Reviewed: Jun. 18, 2009

I've made and had lots of variations of pickled eggs and I'm sorry to say. . .I'm not feeling this one.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Donna

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2009

The best pickled eggs my boyfriend has ever had...we are on our second batch..

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Suzanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2008

I really enjoyed this recipe. I was looking for a different pickled egg recipe and this was it. I was surprised by the strong garlic after taste. I think the quality of balsamic vinegar makes a difference in the overall taste. I will definitely make this again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2008

Sorry, I hate to do this but these were not good. I grew up on pickled eggs (jar of beets, apple cider vinegar, and sugar) but this time I decided to do something different and use this recipe. I used 18 eggs since I love pickled eggs. There is a bitter coffee aftertaste to these. I will stick to pickled beet eggs.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

chynook73

Cooking Level: Intermediate

Home Town: Nanty Glo, Pennsylvania, USA

Living In: Alexandria, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2007

This is our favorite pickled egg recipe. Just sweet enough and different than your standard pickled egg. We don't use the onion, just a preference, and they come out great.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

winsum25

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2007

I think the completely brown-colored egg is a bit overpowering (visually)for an otherwise nice way to make pickled hard-boiled eggs. A thought: Keep the shell on, but crackle the shell, then place the [shell-on egg] into the liquid. Leave it for a day, or maybe two, then peel it. You should have a wonderfully marble-effect egg.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Retired Air Force Guy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2006

nice colour, great with salad, but i'd suggest adding a little water to jar until eggs are completly covered.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

justcookin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2006

These pickled eggs are not bad but not quite what I was looking for. My son loves pickled eggs but he did not like the little sweetness in these, I would probable leave the sugar out. The color is also very intimidating; if you can get past that it’s not a bad egg.

Was this review helpful? [ YES ]
8 users found this review helpful