I love making pickled eggs for Easter and Christmas, their red color is reminiscent of the red dyed eggs used at Easter in Ukrainian traditions. They are extremely easy to make just requiring a few days to sit in the brine and get well flavored.
I have tried to trace the history of adding beets to pickled eggs but I have been stumped every step of the way. Here in the USA we tend to call them "Amish Style" pickled eggs however variations of the same recipe exist in Portugal, Spain, Italy, Germany and the Low Countries. Pickling eggs in a vinegar brine has been around forever and I think the beet variation isn't that much younger. This recipe is good for 14 eggs. You'll need 2 quart size mason jars along with lids and rings. Keep them in the refrigerator after they cool.