Pickled Eggs Question

I make my own pickled eggs at least a couple times a year and will put up 2-3 quarts each time. The only time they are refrigerated is after I open them and break the vacuum seal on the jar.

This is how I've always done it and never had an issue with spoilage or any pathogens.

First thing I do is put a big pot of water on the stove with enough water to cover the canning jars by about 1 inch and add a half cup of vinegar to the water. Get the water heated to a low boil.

Now, for the eggs.

Boil and peel the eggs and put them in quart jars packed in pretty tight. In the jars I will put in sliced onion, cut up garlic and if I want some zip, I'll toss in some sliced fresh hot peppers.

Once everything is in the jar I'll fill each jar with 2/3 full with white vinegar and top it off with water.

Then I'll pour this off into a separate pot, add the amount of salt that suits me and bring this to a boil.

If you would rather use pepper flakes instead of cut up fresh peppers, add that to the brine while it's boiling.

Now, ladle the brine back into the jars and fill to about 1/2 in. from the top. Wipe off any brine off the lip of the jars. Place the canning lid and screw on top and tighten them down.

Place the jars in the hot water bath and boil for 20 minutes before removing and placing the jars on a towel on the countertop. Let cool and they will form a vacuum to suck the lid down. You will hear the "pop" when it seals.

I store mine in my pantry until I open them and then they go in the fridge once opened.

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How can some pickled eggs not need refrigeration after opening? I bout a jar at Walmart a couple of days ago and the label clearly says, “Never Needs Refrigeration”.

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Maybe it's as simple as they don't really need refrigeration, but some manufacturers have that warning on there anyway just in case