Quick Pickled Eggs and Beets Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Jul. 16, 2003
I found this recipe while searching for ways to use fresh beets from my garden. The beets are delicious and just different enough from my canned pickled beets that the change is refreshing. The cinnamon is perfect. I made deviled eggs out of the eggs. Very tasty, but next time I will leave any vinegar or lemon juice out of the yolk filling, as the outside has enough of that taste. The deviled eggs were quite eye-catching! Deep purple, fluffy yellow filling, green parsley sprinkled on top. But you do need to pickle them about 4 days for the eggs to "purple" all the way through to the yolk. To use fresh beets: Wash beets, leaving roots intact, and cut the tops, leaving two inches at beet. Barely cover with water, and simmer till tender. Drain. Cool, and slip the skins off the beets. Slice as desired. You will need about 1-1/2 cups sliced beets and about 1/2 cup for what would have been in a can of beets.
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Reviewed: May 13, 2003
These are yummy. I increased the vingear to 3/4 cup, decreased the sugar to 1/4 cup, and added a small sliced onion to the mix.
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Reviewed: Apr. 27, 2003
Like everyone else out there, I'm desperately trying to come up with things to do with hard boiled eggs! I knew this would put a spark in hubby's taste buds as loves beets and he loves eggs. You can imagine how happy I was to find this recipe. The only thing I left out was the cinammon. As I expected, he loved this Cathy!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA
Reviewed: Apr. 18, 2003
I have been making pickled eggs for years as an Easter tradition. I wanted to try something different this year and I am so glad I did! This is by far better than my old recipe. The sugar adds a nice touch. Thanks Kathy!
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Photo by MADFORGOLD

Cooking Level: Expert

Home Town: Tonawanda, New York, USA
Living In: Grand Island, New York, USA
Reviewed: Mar. 17, 2003
Very good. The recipe says 4 hours, but by then only the outside of the egg is pickled. Wait 3-4 days if you like them purple to the core.
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Cooking Level: Intermediate

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Reviewed: Apr. 28, 2002
This recipe is excellent and so easy. I never could get the exact amount of ingredients to make my eggs taste really good. The cinnamon adds a special touch.
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Photo by BHLLAL

Cooking Level: Intermediate

Living In: Three Springs, Pennsylvania, USA
Reviewed: Mar. 30, 2002
These are the best I have ever eaten. My husband loved them. Thanks!
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Cooking Level: Expert

Living In: Greensburg, Pennsylvania, USA

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