Reviewed: Jan. 15, 2009

This is the "simple" recipe I have been searching for! My grandma used something very similar it seems! This is really close! I use apple cider vinegar like she did though! That much I remember! Anyway, these are GREAT! Patience! 5 days at least!

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VANCEHEIN

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Reviewed: Oct. 29, 2008

I absolutely loved this recipe; I don't care for pickled beets, but when I saw this recipe I decided to give it a try. I didn't realize how many different ways pickled eggs could be made. This was a big hit.

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aion

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Reviewed: Sep. 1, 2008

When I first tried these eggs after 5 days,I thought I would not make them again. However,after 10 days they really are very good and I will be making more of them.We like to put them on our salads or eat them right out of the jar!

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Ginny R

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Reviewed: Apr. 18, 2007

My mother always used pickled beets for her eggs, so their tang depended on how these were made. However if you don't like beets, you might want to try your favorite dill pickle.

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pennasnowgirl

Cooking Level: Intermediate

Home Town: Beaver Falls, Pennsylvania, USA

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Reviewed: Apr. 17, 2007

This is an awesome recipe for pickled eggs. They take awhile to "cure" in the refrigerator so one must be patient. But, the payoff is great. The color is fun and the cinnamon adds a real twist to the pickling mixture. These eggs are a wonderful addition to a green salad.

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9 users found this review helpful

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jan. 9, 2007

I'll admit it - I don't like pickled eggs. But I made these over New Years to enter into a pickled egg contest. Mine was the only one made with beets. Everyone admitted they were "real purty", but the didn't like them. I guess if you don't like pickled beets, you won't like these eggs. However, the beets in this recipe were the best pickled beets I've ever made so this goes in my recipe box for that reason alone. Thanks, Terry!

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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Jul. 26, 2006

This is a great recipe I've been making for years & years. The son-in-law always wants a couple jars all to himself! The only difference I have is I add a couple of whole pepperoncinis (or jalapeno peppers) in the bottom of the container 1st. Let the container sit in the refrigerator for the full 5 days to kick up the heat...

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Imout

Cooking Level: Expert

Home Town: Ankeny, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 26, 2006

very mild tasting, but good. i doubled the vinegar(just a personal preference)and used ground cloves and they turned out fine

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jendo

Cooking Level: Expert

Living In: Campbell River, British Columbia, Canada

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Reviewed: Oct. 19, 2005

Husband liked these, however they seemed just okay to me...

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Jean

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Reviewed: Jun. 5, 2003

These were terrible! Definietly not like any of the ones that I have ever had before. I even added extra vinegar like others had suggested and that did not help at all. I will still keep searching for the ones like I remember.

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DONNAINNC

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Reviewed: May 3, 2003

My son absolutely loves these pickled eggs--which really surprised me because he is a picky eater. I didn't change a thing, I thought they were perfect just the way they were. I will always be making my pickled eggs this way from now on.

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Dog Lovin' Mama

Cooking Level: Expert

Home Town: Tokyo, Tokyo, Japan

Living In: Dalton, Ohio, USA

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Reviewed: Jan. 31, 2003

For years I have been eating at a LA landmark called Phillipe's. They have excellent pickled eggs. Today was day 5. These pickled eggs are as close as I've tasted to Phillipe's. So very good! I too would add just a bit more vinegar. Thank you for sharing! So easy to make, but so hard to wait!

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