Reviewed: Oct. 3, 2009

This is a great pickled egg recipe and very easy to make!

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Reviewed: May 31, 2009

This was the best pickled egg recipe ever! I followed the directions exactly and it turned out fantastic. I have never made them before and it tasted exactly how I wanted them to taste! A+ recipe!

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MandaLynne

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

quick was what I was looking for and taste was also very important.

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Barbara Jo

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Reviewed: Jun. 18, 2008

Our family recipe calls for brown sugar and cider vinegar and 4-5 days(we like them deeply purple) in the back of the refrigerator. They have to stay in the back because they disappear from the front!:) I will try the cinnamon this time.

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jrzgal

Cooking Level: Intermediate

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Reviewed: May 25, 2008

Great taste.

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Christi

Cooking Level: Intermediate

Living In: Millersburg, Pennsylvania, USA

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Reviewed: Feb. 26, 2008

These were really good. I did add some more vinegar (red wine) and black pepper. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 17, 2008

These are delicious, flavorful pickled eggs and beets. We added 1/4 cup cider vinegar and some chopped onion, and let them sit for four or five days. The eggs turned out a deep purple, and both the eggs and the beets have a sweet tangy flavor that is just wonderful. This is a great recipe.

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 15, 2007

Good stuff. I had no clue what to put into the mix. This recipe was very tasty. Thanks!

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SHELLYKNOWSBEST

Cooking Level: Expert

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Reviewed: May 30, 2007

This recipes was ok...but not a real hit at our house. The second time I made it I left out the cinnamon, and doubled up on the vinegar. My family loved them.

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honeybunchers

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Reviewed: Apr. 9, 2007

I am so happy I found this recipe. I will be making pickled eggs exactly like this forever. DO NOT forget the cinnamon - it gives them a great taste. My 2nd favorite thing about this recipe was how you cook the eggs - perfection. Regular hard boiling makes them dry, but these are sooo moist.The shells are a little hard to seperate from the egg but it is worth the extra effort, believe me. Just make sure you cool them for awhile before peeling. Oh yeah, and I doubled the batch and it wasn't enough. They were the first thing gone on the table. Beets were great too. Make lots. YUM!

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Mrs O

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Reviewed: Dec. 11, 2006

Very tasty and easy to make. Thanks, I enjoyed.

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aspiirah

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Reviewed: Oct. 7, 2006

This is a wonderful recipe; the only problem I found was that the recipe states they will keep in the fridge for up to 2 weeks…but not in my house!

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OStreetGuy

Cooking Level: Expert

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Reviewed: Jun. 23, 2006

This was easy enough to make, but the beets overpowered the eggs. Next time I would make without the beets.

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BRENTLY78

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Reviewed: May 26, 2006

I was looking for aa quick and easy recipe and I found one here. I added more vinegar because my family likes them with more "bite" to them. They are a huge favorite in my home.

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hollinsmom

Cooking Level: Intermediate

Home Town: Seneca Falls, New York, USA

Living In: Williamsport, Pennsylvania, USA

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Reviewed: May 11, 2006

This is a terrific pickled egg recipe. I have had eggs twice since I first made this recipe (made by different people, using different recipes) and they were BLAND and tasteless. I wanted to say hey, I tried this great recipe, you should too!

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Madicakes

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Reviewed: Dec. 16, 2005

Very good my hubby love the eggs, this is a great recipe. Easy Too!

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Fawn

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Reviewed: Aug. 6, 2005

This is the only pickled egg recipe I will use. I also leave out the cinnamon and let them pickle for a few days. Reminds of the kind we made when I worked at a local grocery store.

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MICKEYROB

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 26, 2004

Very, very good!

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JMOR777

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Reviewed: Apr. 26, 2004

The recipe was very easy. I don't like pickled eggs, but I made them for my husband who thought they were pretty good. I agree that they need to refrigerate for a couple of days for the color to set in more.

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Robbie Rice

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Oct. 26, 2003

Very easy and very good. Next time I will add just a bit more vinegar since I like a little more "bite". Now, I can keep these on hand and won't have to buy one or two at a time while at the deli counter.

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Quick Pickled Eggs and Beets

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