Reviewed: Apr. 26, 2012

Great recipe! The second time I made these I used 4 tablespoons of pickling spice and added 1 (sliced in half) jalapeno before sealing the jar just for a little added zip.

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Reviewer:

Greg L.

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Belle Fourche, South Dakota, USA

Reviewed: Oct. 7, 2011

These were good but a bit mild for my taste. Whenever I finish a jar of pickled beets or jalapeno rings I pack it with eggs. The jalapeno ring juice makes great, snappy ones but the ones made in the beet juice are great too. No heating required. Ready in about four or five days. Easy and, except for the eggs, free.

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Reviewer:

MNBill

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Reviewed: Sep. 23, 2011

haven't tried the recipe, but the photo makes the eggs look like they are in the witness protection program!!! :-)

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Reviewer:

Della

Cooking Level: Intermediate

Home Town: Cocoa, Florida, USA

Living In: Sebring, Florida, USA

Reviewed: Jul. 20, 2011

Good base recipe - made it this way, then tried it w/ some sugar and jalapenos - excellent!!

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Reviewer:

TONIAMARIE

Reviewed: Jun. 7, 2011

I use stainless steel or enamel (an aluminum pan can cause the eggs to turn brown as well as giving a metalic taste to the eggs). Cider vinegar will also give color & flavor to the eggs.

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Reviewer:

ldscajunlady

Reviewed: Mar. 29, 2011

This was my first time making and eating pickled eggs, but it was easy and pretty tasty. I bought a 1 quart jar, but only 10 eggs fit (and even then, they were squished to make fit), and only about half the onions and liquid could fit in the jar. The only pickling spice I could find at our grocer was McCormick's, and it contains cloves. I pulled out the cloves because people complained they made the eggs brown and over-powered the flavor. I could still taste the cloves in the eggs, so I must not have gotten them all, or else they infused the rest of the spices. I also added a tablespoon of minced garlic and some mustard seed, but I cut out the peppercorns after reading the other reviews. In all, I wasn't too pleased with the taste of the pickling spice. It tasted like ginger bread or something. I'd prefer a stronger vinegar and garlic taste. I think I might skip the pickling spice next time and add a dozen garlic cloves instead.

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Reviewer:

WHIRLEDPEAS

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Lakewood, Colorado, USA

Reviewed: Mar. 20, 2011

This is an egg-cellent recipe. Close to perfect, just a bit of fine tuning for personal taste. Best base recipe for pickled eggs i have found

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Reviewer:

Reviewed: Feb. 18, 2011

These are the best pickled eggs I've ever had!!! I added 2 cloves of sliced garlic and a couple hot peppers - but that's only because I'm a garlic/hot pepper nut. I let them sit for about 2 months in the fridge before I tried them. Only made 1 dozen...sure wish I'd made more.

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Reviewer:

Russell

Reviewed: Jan. 11, 2011

Good tasting basic pickled egg..... the only thing I might consider changing is removing the clove from the pickling spice... that might be the overwhelming flavor I taste... I should have listened to the other reviewer who suggested that... also I am considering adding a little garlic, some red pepper, and some sugar... also I will leave a few more onions uncooked (because I just love them).. but otherwise this recipe seem to work well for me... no troubles at all... they are disappearing fast which is always a good sign... UPDATE: The last time I made these I made the following changes... used only 1 Tablespoon salt... removed most of the cloves from the pickling spice... added 4 cloves worth of minced garlic.... 1 tablespoon sugar... and 1/8 teaspoon of crushed red pepper... Also I love pickled onions so I layered a few extra slices of raw ones with the eggs.. My family said the liked the changed recipe better... I will stick with my changes next time I make it... I definately like eating the extra onion I added...

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Reviewer:

ChefScharny

Reviewed: Jan. 7, 2011

To those of you who are getting brown eggs and an off flavor, you need a different pickling spice. DO NOT use a pickling spice that contains clove or the eggs will turn brown and the clove will overpower the eggs. The most common spice company is McCormick's and they have an inordinate amount of clove in their pickling mix. If you are not sure what is in your mix, clove will be slightly larger than a black peppercorn and float in water. If it is in there, take it out.

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