"This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!" — TINAMARIES
Watch video tips and tricks
onion, thinly sliced
1 1/4 cups
dried dill weed
A little sweet, a little sour, thought they were pretty good overall. One thing to remember is to use "pickling/canning" salt, or kosher salt. The iodide in regular iodized table salt will ruin anything pickled.
Okay, but the garlic really seemed to conflict with the rest of the brine ingredients. Warning: this reiew is from someone who grew up eating red beet eggs, which, though sweet like these, typically doesn't have garlic; my dislike for the garlic could just be for that reason, or maybe it really just doesn't go well with the eggs.
There was not enough fluid to cover the eggs when jarred. Have not tasted the eggs yet.
(on a later date) I now have tried them and they were great! Very good, but make sure you don't have to be someplace the next day, like work or church! LOL!
I prefer a somewhat tart pickled egg. This recipe yielded a quite sweet egg. The dill and garlic were overshadowed. If I use this recipe again I will reduce the amount of sugar, probably by half.
I tried several different pickled egg recipes and my husband loved this recipe and asked me to make them again. I don't eat eggs myself so I can't really taste them and have to trust the recipe but this on is apparently a keeper.
This is a good recipe, but doesn't make enough brine. My first batch was barely covered. Made a second batch with less eggs and topped off the first two jars. Stuck an extra clove of garlic in the bottom, as well as a stem of dill. Used fresh dill with this batch, although dried dill also worked great last year.
Made exact recipe but only had 7 massive eggs - brine did not cover them, so I agitated them in the 'fridge every day for good coverage. (This issue will depend completely on the size/shape of the jar and your eggs, mathematically I assume...). They hit day 5 today so I jumped in - OUTSTANDING! It has been difficult to not eat them all in one sitting. Despite following the recipe the eggs were not yellow as expected, more like beige-ish. Still perfect, however. Next time maybe more mustard.
Make it as is. This one is a favorite. I've made loads of different types and flavors of pickled eggs and this one is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Pickled Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make classic pickled eggs.
Zesty deviled eggs are a hit at potlucks, picnics, or as a party appetizer.
See how to turn fresh asparagus into delicious homemade pickles.