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.

Was this review helpful? [ YES ]
43 users found this review helpful

Reviewer:

KELLIBO

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.

Was this review helpful? [ YES ]
94 users found this review helpful

Reviewer:

Dave Aaserude

Cooking Level: Intermediate

Home Town: El Sobrante, California, USA

Living In: Rome, Georgia, USA

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!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Detmurds

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Greg

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Mar. 20, 2013

Made these yesterday, but cut the sugar by half and they are fantastic after just one day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bennubird

Cooking Level: Expert

Home Town: Alden, New York, USA

Living In: Williamsville, New York, USA

Reviewed: Apr. 5, 2013

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Daddyman

Reviewed: May 2, 2013

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.

Was this review helpful? [ YES ]
0 users found this review helpful