Q:

Can I make pickled eggs that don't require refrigeration?

This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques.
I like pickled eggs a lot. They aren't very versatile so they can't be my only preservation solution but they are tasty and interesting.
Unfortunately, pickled egg recipes always say that the product must be refrigerated. This prevents me from storing the eggs until winter as I do not have that much fridge space. 
The brine is fairly acidic and very salty. Why do they have to be refrigerated?
What do I have to do to make my pickled eggs shelf stable?

A:

Seems this is very common in Britain, where I come from, so google.co.uk did the business!
The recipe here allows storing in a cool, dark cupboard for up to six months, and it recommends leaving the eggs at least a month: http://www.accidentalsmallholder.net/food/recipes/pickled-eggs
This one looks good, and I like the instructions for eating!
http://www.pubbuddy.co.uk/pickled_egg_recipe_kitchen.php

A:

Yes being from England I have always stored my pickled eggs in a dark cupboard for at least a month (if they last that long from sticky fingers...) and ONLY after opening do I put them in the fridge.  We also use Malt Vinegar to pickle them and yes you can get malt vinegar over here as my friend brought me some from Wisconsin and walmart now sell it.

A:

Being an elderly man who has frequented a bar or two in his day I must say that I have never seen pickled eggs, pickled pig's feet, pickled bologna, or any of the other pickled delights that beer drinkers are prone to nibbling on kept refrigerated.  In days of yore many bars advertised free lunches of such goods with the purchase of a beer or two.  The pickled products were kept in huge jars, submerged in vinegar and at room temperature.  I never heard of anyone becoming ill from eating them. 

