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.
Ingredients
- 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
Instructions
Boil the Quail Eggs
- Place quail eggs in a pot of water.
- Bring to a boil and cook for 3–4 minutes.
Cool the Eggs
- Transfer eggs to a bowl of ice water.
- Let them sit for 5 minutes.
Peel the Eggs
- Gently peel each egg under running water.
- Quail eggs peel easier when cracked gently all over.
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.
Prepare the Jar
- Place peeled eggs into a clean glass jar.
- Add jalapeño slices or mustard seeds if you like.
Pour the Brine
- Pour warm brine over the eggs until fully covered.
- Close the jar tightly.
Let Them Pickle
- Refrigerate for 2–3 days before eating.
- The flavor gets stronger each day.
Notes
- 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.