Dear Group, Well, I guess I certainly awakened a few list members' memories and taste buds when I mentioned pickled red beets and eggs! I had posted the following recipe to the list back in October but it's obvious that our list has gained a number of new subscribers since then. Not only have they missed out on some of our posts regarding old PD recipes, I'm certain there will be a few of you "oldies" from the list who will smile when I mention that one of the new members asked me if I had ever dyed eggs with onion skins! Dear Kathy, I urge you to ask that question of the group when it gets close to Easter time and I assure you that it's a subject that's worth bringing up again. In fact, I no doubt saved all the exchanges of messages dealing with it. As I recall, another related Easter subject was the one involving Easter Egg Birds. I believe that these old customs can't be brought up enough times. Now, back to PICKLED RED BEETS AND EGGS 2 doz. hard boiled eggs 2 cans sliced beets, drained (add enough water to beet liquid to make 3 cups liquid) 2/3 cup sugar 1-1/2 cup vinegar 1/2 teaspoon cloves 1/2 teaspoon allspice 1 teaspoon salt Combine liquid with sugar and spices and stir until sugar is disolved. Add red beets and peeled eggs. Refrigerate covered for several days to color egg whites all the way to the yolks. To me the above treat was always associated with the week after Easter because it was a good way to use up the many hard boiled Easter eggs and it kept them from spoiling. But most recently, I have especially enjoyed both the beets and eggs sliced over a green salad. It adds such a pretty color and, of course, it adds a nice unique flavor to a salad that might have gotten to be a bit humdrum. BTW, if you want to fit right in with the old PD families that still remain in the PD area, make certain you are specific in calling beets RED BEETS! That will label you as a genuine "Dutchman!" vee