*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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 but this on is apparently a keeper.
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 the bottom as well as a stem of dill. Used fresh dill with this batch although dried dill also worked great last year.
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.
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 "leaf" patterns on the eggs...
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