usually with weeks, months, (years?) of dust just made me queasy.

I know. I have friends of friends who pickle EVERYTHING and apparently, the friends that they gift with all manners of pickled product do like them, but the occasional dill pickled (cucumber) is about my limit along with small amounts of sauerkraut from time to time.

Different strokes and all that... I'd gather there is a real "art" to doing it right.

Tasty with a mug of cold brew!

But, I'll take the beer!

Are absolutely divine, and I’m not a big fan of beets. But the beets add a sweetness and wonderful pink color. Easy too:

18 hard boiled eggs, peeled
2 cans sliced beets (not pickled) with juice
2 cups sugar
3 cups water
2 cups cider vinegar

Heat sugar, water and vinegar to boiling to dissolve sugar. Dump this in a large container with beets and eggs, stir together. Refrigerate at least overnight. Eggs get better the longer they marinate. I like them sliced in half with a sprinkle of salt.

I think it is the 2 cups of sugar that add "a sweetness"

Planning on waiting a few days before trying.

Keep refrigerated. Grandma used to serve on a platter with the cold beets but I just discard the beets when the eggs are gone. There’s recipes for this involving fresh beets but why bother, Grandma used canned.

This is the fermentation bible:

https://www.goodreads.com/book/show/13598307-the-art-of-fermentation

The title is The Art of Fermentation, and it has methods, techniques, and recipes for just about everything you could imagine. It's where my hubby got most of the skills involved in pickling just about everything he pickles. We've even got a pickling/preserving playlist on our YouTube channel, and the onion and carrot pickle video is our most popular by far:

https://www.youtube.com/playlist?list=PL_Sj0tcahFakCInwOy80slEE6ehm7PbSX