After pickled eggs have been seasoned in a brine solution for one to four weeks, they should be consumed within three to four months. To ensure that pickled eggs remain safe to eat, they should be stored in a pickling solution and in a sterile, refrigerated and sealed glass container.
Before placing eggs in a pickling solution, they should be cleaned and cooked thoroughly and should not come in contact with any utensils or surfaces that are not sterile. Eggs chosen for pickling must also be free of cracks and have clean, solid shells. To ensure that pickled eggs remain safe to eat, they cannot be exposed to room temperature for more than two hours unless they are being served.