Reviewed: Dec. 13, 2008

This will make them better: Drain the beet liquid into a small saucepan. Add 1/4 c. sugar and 1/4 c. of cider vinegar. Simmer while stirring for 5 minutes. Put eggs into container and top with onions if using them and then beets , add liquid. Refrigerate for at least 48 hours, 4 days is best. Be sure to stir or shake container once or twice a day for even color. I usually use a max of 8 eggs with this recipe.

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Reviewer:

ValerieB333

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Reviewed: Nov. 14, 2007

I tasted one after 24 hrs, and decided to add some apple cider vinegar as I like a bit of a twang to my pickled eggs. They were ok. I doubt I'll make them again.

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Caroline C

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Reviewed: Aug. 18, 2007

I have even made pickled deviled eggs for an interesting color twist

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sboyer2000

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Home Town: Niagara Falls, New York, USA

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Reviewed: Sep. 9, 2006

Well, it was really difficult to wait 2 days but I did! We thought these were very good, I did add minced garlic. These make such a great 'on the run' snack for me!

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Wilemon

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Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 19, 2005

The easiest recipe I know of...to answer Donnadeety's question, no you don't add cider vinegar as the pickeled beet juice contains it already

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DIVAQUEEN

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Reviewed: Jul. 3, 2005

I have been eating these my whole life (68) and they have always had a couple tablespoon of cider vinegar in them. Maybe this is a Pennsylvania Dutch thing

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