Back in 1997 in Illinois, an older adult had botulism from a pickled egg recipe containing hard-boiled eggs, beets, hot peppers, and vinegar. The homemade pickled eggs were stored at room temperature and exposed to sunlight. Clostridium botulinum grew in the jar and caused the man to become seriously ill. There are no approved home canning recipes for pickled eggs to be stored at room temperature. It is recommended to store them in the refrigerator (41ºF or below) or freeze (0ºF).