Yellow Pickled Eggs

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 rui...

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, typi...

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 ...

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...

This was a fantastic recipe! It was one of he best I have tried and the yellow color was a bonus!

If you add yellow onion skins to the boiling mix, you will get a deep golden color. Just remember to remove them before covering the eggs with them... or, leave them in for some interesting "lea...

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 t...

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 t...