Reviewed: Aug. 28, 2011

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.

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Reviewer:

Greg

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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Jul. 13, 2010

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!

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Reviewer:

Detmurds

Reviewed: May 28, 2006

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.

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88 users found this review helpful

Reviewer:

Dave Aaserude

Cooking Level: Intermediate

Home Town: El Sobrante, California, USA

Living In: Rome, Georgia, USA

Reviewed: Nov. 12, 2005

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.

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36 users found this review helpful