Sloppily pickled eggs...

Hi, a couple of weeks ago I had some old eggs I needed to use up and wasn't hungry so I decided to pickle them.

After about two minutes seconds of intense research I decided to wing it. I used leftover vinegar from some store bought gherkins plus some boiled water with exactly one "eh, that'll do" of citric acid powder and then a load of salt till it wasn't dissolving anymore.

Jar was sterilised in microwave, lid had boiling water poured over it, and the pickling juice was microwaved to the point of boiling but not actually boiled for any period of time...

The jar has just been sitting on the counter for 2 weeks, probably out of direct sunlight but there's been a couple of warm days.

I opened it up today. Smelt fine, so I cut an egg up and it looked fine so I ate it and it tasted pretty good.

Then I came online to see if there would be any obvious signs if they'd gone bad and got onto the subject of botulism... It doesn't sound like I'd be able to tell until it starts making an explosive exit from both ends. So my question is, should I be worried?