PICKLED QUAIL EGGS

  1. 36 boiled quail eggs
  2. 1 1/2 cup vinegar
  3. 2 cups vinegar for soaking
  4. 1 cup water
  5. 1 teaspoon dried dill
  6. 1/4 teaspoon white pepper
  7. 3 teaspoons salt
  8. 1/4 teaspoon mustard seed
  9. 2 Tbs minced onion
  10. 1 clove minced garlic
  11. For spicy pickled quail eggs add 1/2 teaspoon of dried red pepper or any liquid Hot Sauce. For extra spicy flavor add more red pepper, a chopped habanero pepper, or hot sauce.
  • Check for cracked eggs. Use only uncracked eggs.
  • Put eggs in a pot and cover with cold water.
  • Bring water to a rolling boil.
  • Allow eggs to stand in hot water for 3 minutes.
  • Drain water and cover eggs with white vinegar (at least 1cm above the eggs).
  • After 12 hours the shells should be partly dissolved in the vinegar leaving them rubbery.
  • Rinse the eggs thoroughly and peel them. Make sure you get all of the inner membranes off of the peeled eggs.
  • Rinse again after peeling. Put peeled eggs in a 1 quart canning jar.
  • Place pickling ingredients in a pan and simmer for 5 minutes.
  • Pour the pickling liquid into the quart jar, completely covering the eggs.
  • When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours before eating. The longer they marinate the better.
  • Serve cold with sea salt.
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