I hard boiled several fresh eggs, and pickled them with a chilli and garlic flavoured pickling vinegar which had been simmered for ~15 mins, storing them in jars that had been sterilised in the oven for half an hour or so and cooled. (I didn't follow a recipe as such, more a combination of different ones.) Everything had cooled when it was jarred.
They've since been stored in a dark cupboard at UK room temperature.
A couple of weeks later and the pop-up button on the lids is up under pressure.
Am I right to conclude that this effort has been a failure and the eggs are spoiled?
If so, where did I likely go wrong?
Updated to add: This is one of the recipies I followed (since I used their pickling vinegar): https://www.sarsons.co.uk/recipes/pickled-eggs
But having also looked at this one: https://www.bbcgoodfood.com/recipes/pickled-eggs
.. amongst others, I additionally boiled the vinegar and flavourings for about 15 minutes and sterilised the jars in the oven at 180C for about half an hour. (I underestimated the volume of vinegar needed so topped up with fresh unboiled pickling vinegar.)