Never really cared for Beets(to sweet) or pickled eggs but I just had a few last month and I sprinkled a little salt on them pickled eggs.
They was pretty darn good.
When I depended on arm wresting for survival and beer drinking, my diet largely consisted of pickled eggs, and those little bags of peanuts that used to sell for 25 cents in bars, and of course beer.
That tale about pickled eggs that have been sitting in the jar on the bar for years, is true, I have asked for an egg and had the bartender explain to me that they have been sitting there forever, untouched, (I ate them anyway). I have also seen bars that don’t know better, or care, and that just keep throwing boiled eggs into the juice from some ancient original purchase of store-bought pickled eggs (I ate those as well).
My first canning was of pickled eggs (pickle first, then can), and I canned them on a hot plate, it is a great way to preserve eggs, and probably beats ‘glassing’.
Beets really help to color and jazz up pickled eggs, and are a good match for the pickling.