Reviewed: May 21, 2012

Thanks for the recipe (I double the beets, sugar, and vinegar) I love these! For those of you having trouble peeling your eggs here are two really great tricks to peeling them. First one - after the eggs are boiled run cold water over them for a minute or so...pour out all the water leaving only 1/4 cup...place the lid on the pan and start shaking the pan like we did in the old days making popcorn on the stove...do this for about 30 seconds pretty vigorously and wallah - NO PEELING (or very little) The other way is to knock them gently on the table and roll them under your hand until the entire shell is cracked up and then peel off.

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Reviewer:

TrishSchild

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: Apr. 8, 2012

In answer to Roe's question about peeling eggs, if you peel the eggs under cold water or in a pan of ice water the shells come off much easier. This is the recipe that I use but I triple it and use a glass gallon jar. I also use more sugar, but that is a matter of taste.

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Reviewer:

GrannaConnie

Reviewed: Mar. 17, 2012

Me and the little guy did noy like these, but hubby did and he rated them a 4. Thanks for sharing. :)

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Reviewer:

Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 24, 2011

Yum! Loved these, really great. Does anyone know if you can reuse the juice and put more eggs in when the eggs are gone? If so, how long will the juice stay good?

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Reviewer:

Beaupedia

Reviewed: Aug. 3, 2011

Very good recipe! I added about 7 whole cloves to the beet juice mixture while it was boiling. I also reduced the sugar by about a tablespoon or two (I prefer more sour). Add about half a tablespoon of salt more :) Overall good, sound recipe.

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Reviewer:

miss. cook2you

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 25, 2011

Very Good! Just like Mom's, but I added whole cloves.

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Reviewer:

Mel

Reviewed: Apr. 20, 2011

I did just as the instructions said and didn't have enough to cover my eggs so since that was the case I tripled the recipe and added more eggs. I've got them in the fridge right now, my husband opened the jar and said it was very overwhelming with the smell. I hope they won't knock us over. Once I try one I'll be sure to update.

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Reviewer:

yogi

Cooking Level: Intermediate

Living In: Camden, New York, USA

Reviewed: Jan. 27, 2011

My family is PA Dutch and these are what I remember eating growing up!!!

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Reviewer:

mayanna

Reviewed: Sep. 26, 2010

Hey Roe, Here's the trick for easy egg peeling a friend taught me: before placing in cold water to boil, make sure that the eggs are thoroughly room temperature. I set them out for an afternoon or overnight. Good Luck!

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