This is the first time I have had good pickled eggs since I was a child. These are excellent! I don't like store-bought pickling spice, so I made my own. (I mixed some turmeric and celery seed with the mustard seed.) Thanks for a great recipe1
This is the best recipe for pickled eggs. I have been making it for over 30 years. Thank you for posting.
I've never tried pickled eggs before. I was doing a bunch of canning and figured, hey, why not? These are fantastic! They'll remain a staple in our family!
Nothing better to me than a great pickled egg with a spoonful of Helmans real mayonase to spread lightly on each bite! "This recipe is great!"
These were great! I added a small beet, sliced, which gave them a beautiful purple colour and a slight earthy sweetness. I used Mark Bittman's recipe for pickling spice.
Couldn't rate these till the 8 days were done, but they sure didn't last long! DH is on another pickled egg kick (every 2 or 3 years) and just loves these. I don't really care for pickled eggs, but these are not too bad - must be the garlic. Anyway, thanks so much for posting. You are quite right - they are a "guy thing"!
My son absolutely loves these. I ended up doubling the recipe. Will definitely make again.
Excellent. I made 1/2 the recipe. I should have made the whole recipe. After 10 days, I only have 2 eggs left. I am making another batch tomorrow. I used beet juice instead of water and added sliced onions also. Thanks Conutry Lady for sharing this recipe.
Omigosh these were so good! I doubled the recipe and just pickled the whole 2 dozen in a very large jar. I simmered 8 cloves of garlic in the vinegar mixture and didn't remove them. I also added some red pepper flakes, hoping they would give the eggs some heat, but it didn't. So next time I'll be trying a new addition. Even without the heat they are wonderful. Pickled enough after the 8 days, but after 2 weeks are even better! I'll be making another batch soon!
This recipe is PERFECT! Quite frankly, I skip the pickling spice step and add a few whole garlic instead of crushed in order to give the jar that clean, white look and it's always a hit!