I got this from LilRalphieRoosMama (sp?):
Heat water to boiling in large pot. Lower eggs in on ladle and boil for 10-14 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars. (A trick to peeling... let them soak overnight in white vinegar. The vinegar dissolves the shell, leaving only a membrane which can easily be peeled off.)
Meanwhile, in an saucepan (I used my stainless steel) bring remaining ingredients to a boil (this will make the house smell strongly of vinegar, so I use the grill outside). Remove from heat and allow to steep for at least two hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
Allow properly sealed jars to sit at least 2 weeks before eating. (Best at 4-5 weeks).
Yield: 2 pints
Ingredients
4 dozen Quail eggs
3 cups white vinegar
4 teaspoons Salt
3 teaspoons Cayenne pepper
6 garlic cloves
12 Peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves didnt have so used one thin slice of fresh ginger root
2 bay leaves
2 fresh hot peppers, such as Serrano or Tabasco (I used 2 whole habaneros)
also added some fresh parsley and a spring of fresh thyme.
A half-pint jar holds 12 eggs, 1 pint = 24 eggs. Then you can get creative and add garlic cloves, pearl onions, capers, whatever. No two recipes that I make are ever the same.
