Recipe for pickled quail eggs?

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The recipe is above in post #33 & #34. Bill (Fat Daddy) also describes the extra steps for using quail eggs.

In my estimation, the closest related flavor to pickled eggs is salt and vinegar chips. The puckering mouth watering salty sour savor is very similar and you can't eat just one. Both are very addictive. The black and red pepper in my recipe really rounds out the entire experience by not only seasoning the eggs but leaving a comforting warm afterglow. The leftover brine also works well as an additive to deviled eggs as it spices it up a bit.

I've never done duck eggs but I bet they would be good. If you use the above recipe you get about 7 cups of brine. As long as the eggs are fully submerged in brine it doesn't matter what size container you use. I shake mine once a day to keep the pepper flakes off the bottom, while reciting ancient pagan pickled egg blessings.


You know you are addicted to pickled eggs when you wake up in a cold sweat at midnight and you slurp teaspoons of the leftover brine in an attempt to get the "monkey off your back".

I made a small batch yesterday.

Brine Recipe:
2 cups raw apple cider vinegar
2 whole cloves
1 tsp whole mustard seeds
1 tsp (heaping) whole peppercorns
1 tsp celtic sea salt
6 chive blossoms
4 Tbsp honey

If you add vinigar to the water,up to 50%, when you boil them they are much easyer to peel.

About (depending on size) how many quial eggs does it take to fill a quart jar?
Thanks
Chris

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I recycle 12 oz pepper jars for pickled quail eggs, 24 per jar is tight....just right. A quart would be ALOT of quail eggs!! Bill

These recipes are for 1 pint jars which hold 24 jumbo eggs....

Regular (simple, great flavor):
1 TBS Sugar
1 TBS Kosher Salt
3/4 TBS Pickling Spice
Fill with white vinegar

Spicy (not hot at all, just a different flavor, you could add some diced jalapenos for some heat):
1 TBS Sugar
1 TBS Kosher Salt
3/4 TBS Red Pepper Flakes
3/4 TBS Minced Garlic
3 TBS Franks Redhot Sauce
Fill with white vinegar

I do not heat up the liquids to dissolve the salt/sugar. I pour about 1" of vinegar in the bottom of an empty 1 pint jar. Then I add the ingredients. Then I put the lid on and shake the solution until it is pretty much all dissolved. Then I add the eggs (24), fill to the top with vinegar, put the lid on, and shake it one more time.

Pretty simple really. You can eat them in about 2 days for those who don't like the strong vinegar taste. I really like them around a week old. They are pretty strong after a month or 2 but mine usually never last that long. If I was making some to store long term I might would try diluting the vinegar some with water.