No. These are not pickled eggs. These are homegrown, unwashed eggs stored in lime water

The lime water fills all the pores of the eggs and encases them in a “glass” shell. Water-glazed eggs can last stored at room temperature this way for up to 2 years. This method of preserving raw eggs has been used since the 1800s and was common even in the 1940s and 1950s. When refrigerators became a standard kitchen appliance, water-glazing almost became a lost art.
You cannot use commercial eggs for this because they have all had the protective layer (bloom) removed from the shell and will spoil quickly. I recently scrambled 18 eggs that had been stored in lime water for 7 months on a shelf in an unrefrigerated cupboard and they tasted perfectly fresh (although the yolk seemed a bit thinner than fresh eggs).
Anyway, if you have a lot of fresh, unwashed eggs, you might want to try saving some for later. The ratio is one ounce (by weight) of lime (calcium hydroxide) to one quart of water. Calcium hydroxide is a completely natural, harmless organic ingredient, although the powder is very fine and can irritate your lungs if you inhale it. The lime water also quickly dried out the skin on my hands and I had to apply lotion to get them back to normal. When using the eggs, be sure to rinse them thoroughly before cracking them or they will taste like lime.
FYI: A one gallon container will store about 40 eggs. Lime is also known as calcium hydroxide. You can buy it in 50-pound bags in the masonry section of the hardware store, or in 1-pound bags in the canning section of the grocery store…often labeled “pickled lime.” Thanks Jess Jassop NOTE: This is not my post, it was worth sharing.