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?