Pickled Quail Eggs Recipe

The Pickled Quail Eggs Recipe is a tangy, flavorful and protein-packed snack that’s perfect for parties, appetizers, salads and charcuterie boards.

Quail eggs are small, tender and creamy. When pickled, they absorb all the flavors from vinegar, spices and aromatics, turning into a delicious bite-size treat.

These eggs are easy to make and look beautiful in a jar. You can make them mild, spicy, sweet or sour based on your taste. Let’s learn how to make the best Pickled Quail Eggs at home.

When I First Tried Pickled Quail Eggs

I first tried pickled quail eggs at a food festival. They were tangy, spicy, and so flavorful. The tiny eggs had the perfect bite.

After trying them, I knew I had to make them at home. Now I keep a jar in the fridge for snacks and salads — they never last long!

Recipe Card Info

• Recipe Name: Pickled Quail Eggs
• Servings: 10–12 eggs
• Prep Time: 10 mins
• Cook Time: 5 mins
• Pickling Time: 2–3 days
• Total Time: 2–3 days
• Course: Snack / Appetizer
• Cuisine: American
• Calories: 35 kcal per egg

Equipment List

• Small saucepan
• Bowl with ice water
• Glass jar with lid
• Slotted spoon
• Measuring cups and spoons
• Knife (optional for slicing peppers)

Ingredients You Need for Pickled Quail Eggs Recipe

• 12 quail eggs
• 1 cup vinegar (white or apple cider)
• ½ cup water
• 1 tbsp sugar
• 1 tsp salt
• 2 garlic cloves (crushed)
• ½ tsp peppercorns
• 1 bay leaf
• 1–2 slices of jalapeño or chili (optional for heat)
• 1 tsp mustard seeds (optional)

Instructions

1. Boil the Quail Eggs

Place quail eggs in a pot of water.
Bring to a boil and cook for 3–4 minutes.

2. Cool the Eggs

Transfer eggs to a bowl of ice water.
Let them sit for 5 minutes.

3. Peel the Eggs

Gently peel each egg under running water.
Quail eggs peel easier when cracked gently all over.

4. Make the Pickling Brine

In a saucepan, add vinegar, water, sugar, salt, garlic, peppercorns, and bay leaf.
Bring to a boil, then turn off heat.
Let it cool slightly.

5. Prepare the Jar

Place peeled eggs into a clean glass jar.
Add jalapeño slices or mustard seeds if you like.

6. Pour the Brine

Pour warm brine over the eggs until fully covered.
Close the jar tightly.

7. Let Them Pickle

Refrigerate for 2–3 days before eating.
The flavor gets stronger each day.

Recipe Tips

• Cool eggs in ice water for easy peeling.
• Do not overcook — quail eggs cook fast.
• Add beet juice for pink eggs.
• Add smoked paprika for smoky flavor.
• Use glass jars only — vinegar reacts with metal.
• Let them pickle at least 48 hours for best taste.

Nutrition Information

Nutrient	Amount (per egg)
Calories	35 kcal
Protein	3g
Fat	2g
Carbohydrates	1g
Sodium	120 mg

Serving Suggestions

• Add to salads.
• Serve on charcuterie boards.
• Eat as a snack with hot sauce.
• Slice over sandwiches or ramen.
• Serve with pickled vegetables.

Storage Tips

• Refrigerator: Lasts 2–3 weeks in a sealed jar.
• Do not can — pickled eggs must be kept cold.
• Always keep eggs fully submerged in brine.

FAQs about Pickled Quail Eggs Recipe

1. How long do pickled quail eggs last?
Up to 2–3 weeks in the refrigerator.

2. Can I use chicken eggs instead?
Yes, but increase boiling and pickling times slightly.

3. Why must pickled eggs be refrigerated?
For safety — they are not shelf-stable.

4. Can I make spicy pickled eggs?
Add jalapeños, chili flakes, or hot sauce.

5. Can I reuse the brine?
No, always make fresh brine for new eggs.

Conclusion

The Pickled Quail Eggs Recipe is simple, tangy, flavorful, and great for snacks or parties.

These tiny eggs are easy to prepare and taste better with each day of pickling. Try them once, and they’ll become your new favorite fridge snack!at many specialty meals shops or ordered on-line.

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