I like it Keith! I am a big fan of pickled eggs,especially having fowls!
I a!ways find it interesting that Americans won't trust the work the vinegar does to preserve the eggs,and insist on refrigeration too.
Your recipe would certainly not gone in a fridge 240 years ago!
My own method is simplicity itself.Clean hands.Boil,peel and cool the eggs, pack into sterilised jars,add seasoning of choice ( I like a little onion and dry chilli),cover with distilled vinegar ( straight from the bottle),cover eggs completely and pop the lid on.Store in a cool ,dark pantry.Done!
And I have been following links into that 18th Century cooking channel- very interesting .Thanks.