:) Nope...but I remember them well....my Dad loved them and an older brother

and he were the only ones that liked them. But, my Mom (who hated the smell,) made them for just the two of them. Fond memory of my Mom...but

not the food. LOL

Pickled eggs and beets are a staple in our family. I don't always include the eggs, but my fridge is rarely without the pickled beets for more than a few days at time. When preparing the beet juice, my Mom taught me that when the prepared juice burns your throat a bit going down, you have the right amount of vinegar to sugar ratio. Works every time for perfectly seasoned beets and eggs at our house.

The family loves the beets, eggs too sometimes, on the plate with a garden salad.

I love pickled beets. :)

I've never had them, but I love pickled beets--and now that we have chickens I think I must try this!

That's a concoction I've never heard of. I've had pickled beets but not with eggs.

I grew up with pickled beets and still love them. Mom also used to can Harvard beets and I love them too. But I'll skip the pickled eggs, thank you very much :-))

Never had them but I love pickled beets! My grandmother made them. Also something called gorkesalat, it's Danish cucumbers. I need to get the recipe.

Pickled beets - yes! Pickled eggs - not so much.

My mother and sister loved pickled pigs feet.

My dad's favorite snack was canned sardines on saltine crackers which my sister also liked. He grew up in Nova Scotia and dulse (dried seaweed) was a popular snack there. He could never find it out here on the west coast, so every few months, my grandmother (his mother) would send him a big package of dulse. My sister liked that too. I liked finding tiny little shells and other treasures in the dulse.

Funny, I always thought of my sister as a fussy, picky eater. Hmmmm...

lgmd, I would love an estimation of your ratio of vinegar and sugar. These were a tad sweet to me.

Elmer, if I were to guess, pickled eggs and beets are a Pennsylvania Dutch/Amish food. Even as children, we loved them! Complex flavors that stick in my memory. My ancestors used pickling spices in the steeping process, like cloves, cinnamon sticks, bay leaves, and pepper corns.

The stink of the boiled eggs goes away once they are dropped into the vinegar, sugar, and spice solution, at least in my opinion.

These were primarily an Easter food, when mothers were needing to use the dyed hardboiled eggs rescued from their baskets.

My aunt use to make pickled eggs and beets. Yes, I am from PA. My Mom, Dad and hubby loved them. I didn't. My parents liked a lot of stuff that I wouldn't touch. Hoghead's cheese, pickled pigs feet, duck blood soup, and Limburger cheese to name a few. Yuk. What I did love was my dad on Sunday mornings would make fried baloney and eggs for breakfast. Also loved what we called depression bread, it was a slice of white buttered bread with sugar sprinkled on top.

It sounds interesting, maybe I'll try it sometime.

(PS, I wonder if boiled eggs that stink may have been overcooked? That develops the sulfurous odor and dark color of the yolk. It should remain yellow)

My dad owned the local grocery store, when I was a youngster. All his family was in the grocery business.

Dad was known for his meat market and on the counter he had two huge jars

1. pickled pigs feet

2. pickled eggs.

Just a faint memory.

Was considered bar food when I was a child. Parents knew lots of owners and would drag us along. Once the pickled pigs feet were finished in would go the eggs. Most places both jars sat on the backbar all day. Since we would only be there early in the day they were both still cool from being sat next to the beer kegs overnight.

DH loves the eggs pickled this way. He eats the eggs, I eat the beets. works out perfectly.

Nooooooo. I don't like eggs or beets. I put boiled eggs in some dishes, like potato or tuna salad, and I cook with eggs, but eat an egg....almost never. I used to eat a scrambled egg every few years if I had a bite of toast or ham to go with it, but I didn't enjoy that, so the last time I did that was more than 15 years ago. I have never liked beets.

Nope. Don't like anything pickled. And don't start me on beets! My Mom used to can a bushel every summer. Hated that boiling dirt smell.

I am PA Dutch and grew up with picked eggs and beets! I love them both! Love the sweet sour combination of flavors!

IMO, there aren't many vegetables that won't benefit from roasting!! I would add Brussel sprouts to Elmer's suggestions as well as any other root vegetables - carrots, turnips, rutabagas, parsnips. And of course potatoes, both regular and sweet. It is now my favorite way to prepare asparagus.

Loved 'em! Haven't had them since I was a kid.

Used to buy spicy pickled quail eggs. Haven't had those in years.

Agree, gardengal. I was trying to keep the list short. And we don't eat potatoes often.

A well roasted whole sweet potato does develop a flavor change and a creamy texture. A regular potato is a potato for me no matter what you do with it, not too much excitement going on. High in calories and short on flavor, like rice.

Don't eat eggs or beets no matter how they are fixed.

I like the eggs in salads, as a quick snack, or breakfast on the go. They also made delicious deviled eggs. The beets are so good as a complement to a roast, chops, baked chicken, or salad. I love a couple of tablespoons of cottage cheese with a side of pickled beets on a bed of crunchy bibb lettuce. I don't typically eat the beets with the eggs.

Beet juice stains any susceptible surface, by the way. I brush my teeth as soon as possible after eating any, but I'm weird like that. Be careful about countertops, clothing, and teeth. ;-)

Mary, lol, aren't you the one who pretty much eats pasta with a side of pasta? The one I think of as 'Mary of the shells (pasta shells). I might be thinking of someone else.

Born in PA, grew up in Ohio and I love pickled eggs. I prefer Harvard beets over pickled beets. Now you've made me hungry for some pickled eggs. I like the Harvard beets with Mac n cheese...mix it together...pretty pink color. LOL

Regarding the staining ... golden beets aren't as bad and white beets don't stain at all! They're naturally sweet and don't have that earthy flavor that some find offensive. Have only found them a few times at the farmers' market. Wish they were more widely available.

I have had the eggs but not the beets. I like the eggs but have never really cared for beets except for the chips kind in the bags of veggie chips.

I’ve had both but not together! It’s been a while since I have had a pickled egg. Like someone else said, we used to consider it bar food. But I can see where one would be good on a salad. I do like pickled beets on occasion and DH really likes them. I don’t know why we don’t have them more often.

Like many of you, most of my vegetables these days are either roasted, raw or grilled.

I grew up eating beets in all of their forms. We grew them in our big garden every year I learned to love the tender greens as one of my favorite vegetables. Today I grow special varieties of beets just for their greens. Root veggies don't do well in our clay soils.

I totally agree that fresh beets smell like 'dirt'. I've always thought that that's why the sweet/tangy Harvard beets came to be.

Mother made Harvard beets, canned lots of the youngsters for winter eating. Seems like we all loved beets. Pickled beets were an occasional treat as I recall.

Love pickled beets, not sure I've ever had pickled eggs.

The only thing worse than roasted beets would be roasted broccoli for me LOL. I love broccoli, but roasting it makes it "different" to me.

The white heirloom beets don't stain and are mild without that earthy smell or taste.

Never heard of Harvard beets either.

I haven't seen white beets but one local store carries the orange ones. They're less flavorful, I don't like them.

The red juice can be easily rinsed from a counter or cutting board if you do it as soon as you finish your cutting and peeling.

Love pickled beets, but not the eggs.

yes, I didn't eat the beets tho - just the eggs!

I have not had pickled eggs and they really don't sound appealing. I love pickled beets though. We live near an Amish settlement and they have several grocery-type stores where they sell pickled beets. Yum yum.

One of the first things I ever did on the internet was to look up different recipes for pickled eggs. Love 'em. Love pickled beets, too. What the heck, I like just about anything pickled. One of the things I like about pickled eggs is the way the acid changes the texture of the egg.

After reading this, I've got to make some pickled eggs this week! My mouth is watering.

My recipe calls for a ratio of 1:1:1 of sugar: apple cider vinegar: beet juice+water. I made two dozen eggs so used two cups of each; I'll use a bit less sugar next time.

Boil and peel the eggs, set aside. In saucepan, add your AC vinegar, sugar, and beet juice/water from cans or jars of beets. Bring to a boil, then simmer for about fifteen minutes, set aside to cool a bit. Add the whole spices, if desired, to the solution just as heat is turned off but still simmering.

It's hard to find whole beets, but they are more common in jars than cans. Put the drained beets, eggs, and spices in a large glass containers. There needs to be plenty of room for the contents to move around and be bathed by the pickling solution.

Divide the pickling solution equally among the jar or jars of eggs/beets, shake gently, stash in the fridge for at least 48 hours.

For my doubled batch, I used four cinnamon sticks, three bay leaves, teaspoon each whole cloves and peppercorns. I strongly suggest using the freshest spices possible. Some recipes don't call for the spices at all but the depth of flavors is truly enhanced with their addition. Nothing will taste strongly of cloves or cinnamon, but the overall flavor will be so much more delightful.

EVERY RECIPE WILL BE DIFFERENT! Mine is my mother's, grandmother's, great grandmother's, and mine.

By the way, most of the better salad bars include pickled beets, sometimes sliced. They won't be as good as the homemade version, but I always add a few to my salad.

Love pickled beets, but not too sweet.....made 6 pints the other week. Also like pickled eggs and make them occasionally, in a brine not in with the beets.

Rhizo, fresh beets are too much work for me these days. Freshlike brand canned small whole beets are what I would prefer, but can't find them locally anymore. My grocery store does have it's own brand and it is acceptable. The 14.5 oz can yields very close to 3/4 cup of juice. Adjust amounts of vinegar and sugar according to amount of juice, but this is what I combine for 1 1/2cups juice as I always do 2 cans at time, so,,,

1 1/2 cups juice

1 cup cider vinegar

1/4 cup plus 1 tbs sugar

1/2 tsp salt

Mix this all together and microwave for 2 or 3 minutes. Just till hot enough for sugar to dissolve when stirred. Taste it, if it burns your throat going down, its ready.

The yield here will be enough to cover the beets and 4 to 6 eggs, depending on the container you put it in. We eat each batch up within 2 weeks, so I just refrigerate it.

I have never added any spices as that is how it was done by my Mom and Grandmother, no spices. We do like ours just a little more tart than sweet.

rhizo, my absolute favorite greens over spinach, chard or kale is beet greens. They are best (imo) if there is a small beet (no more than 1/2 inch) attached. I steam them gently and add butter, salt and pepper. I've often used the resulting red broth to add flavor and color to soup or stew.

I don't grow a garden, but every now and then, I'll sow beet seeds in a large planter for the greens and tiny beets. Their earthy flavor is part of their appeal for my taste buds.

I've never had pickled eggs (or pigs feet and doubt I'll ever try that!); the only beets are the straight out of the can ones, or roasted. I am intrigued though, and might try making them one of these days. I just finished making quince paste and jelly, and green tomato preserves, chutney and salsa, and now starting on pumpkin -- I'll be sick of it all by the time I'm done so it might be Easter before I am ready to try it.

I love pickled beets, in fact I just plain love beets, particularly in salads.

Pickled eggs? Never had them and I have to say they sound sort of disgusting. As for the other pickled things (pigs feet etc), thanks, but I'll pass.

My son went to university in PA and I did learn to eat scrapple at his urging. There was a great restaurant in a nearby town - it was called Good Wil's - not sure it's still there. We ate an ENORMOUS breakfast there, and I tried the scrapple with maple syrup at my son's urging. All the water polo team loved having breakfast there. One would need to play that sport to possibly burn off all the calories in such a breakfast! These were BIG guys - average height, 6'3"-6"5, and they all weighed about 210-220 pounds. Retired water polo player tend to be BIG guys as they continue to eat the way they did when they played 25 years earlier!

No thanks! More for you that like them.