Here's what I did...
The eggs are best after 1-2 weeks and need to be eaten within a few months for the best quality. The longer the eggs stay in the brine, the more rubbery the whites get.
This recipe came from a book called The Pickled Pantry by Andrea Chesman. Its full of all sorts of pickled goodies. Mine are a day or so away from being tasted - I'll let you know how they go!
Green-ness: 5/5 for preserving an excessive harvest or glut!
Frugal-ness: 5/5 for using things I already had!
Time cost: About 1/2 an hour all up.
Skill level: Super basic cooking skills!
Fun-ness: Great fun!
Update 13th July 2013.
I like 'em!
They have a slightly rubbery texture to the outside where the vinegar and salt have got into the outside edges of the egg. Reminds me a bit of processioned cheese slices in texture. Then the inside is just like a normal boiled egg with an outer covering the is a salty vinegar-y taste (which I like!)