need some help with pickled quail egg recipes

[fitzy]

I officially have quail eggs running out my ears, so i've decided to pickle a few (500 or so) and see if i like them or can sell them on craigslist. I've never pickled anything unless you count watching my mom make pickles (oh yeah, i guess my liver might count also). I was wondering if some of you kind folks could give me a few of your favorite recipes along with some fairly detailed instructions. I can cook just about anything as long as i have some kind of recipe to follow.

Thanks folks!


*edit* also, any reason why i can't boil as many as will fit in the pot? anything special about smaller batches?

 

[pringle]

Im pretty sure there is some info on the top of the page in chicken recipes ,eggs ect.

 

[bkvail]

emeril's recipe on food network is *awesome*. If you have ever had ''hot mama's'' - (the red pickled sausages), this has the same flavor. They are fantastic!

 

[youridreezen]

i was just having a chat to a guy on the phone yesterday and he used to do it for the market and he said they used to make 60 to 70 bottolls a week and would be sold out at the markets in an hour.

cheers youri.

 

[fitzy]

Quote:
any idea how many to a bottle and they sold them for?

 

[lorrir]

As an Easter dish I put hard boiled eggs in with pickled beets. I add a little more white vinegar and sugar to make it stretch. The kids love the pink eggs, the adults count on it as a Easter dinner stable.

 

[youridreezen]

any idea how many to a bottle and they sold them for?

i think it was 1lt but not sure.
i think they sold them for $10 (australian) a bottle.

cheers youri.​

 

[canter6]

I'm still working on a pickled quail egg recipe.
I'm tweaking http://www.foodnetwork.com/recipes/emeril-lagasse/hot-pickled-quail-eggs-recipe/index.html at the moment.

Mostly because I'm trying to figure out how to leave off the 5 tons of garlic, Bay leaves, and fresh hot pepper. I also want to pressure can them to make sure all the bad stuff is dead. I know that vinegar is a high acid medium, but there is something about pressure canning (Canning foods at a higher temp. than boiling water) that makes me happy.

As far as cost goes, most folks charge between $5.00 and $10.00 USrinking dollar per 1/2 pint.

 

[Mrs MIA]

LilRalphieRoosmama gave me this recipe, and we love it!!

Directly from her email:
"Heat water to boiling in large pot. Lower eggs in on ladle and boil for 10-14 minutes. Drain and transfer to cold water (rinse/repeat). When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.

Meanwhile, in an enameled saucepan (I used my stainless steel) bring remaining ingredients to a boil. 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 – didn’t 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. "

I've used the Tabasco, I've also used the dried red pepper flakes. Both work great. The nice thing is, you can tweak it to your own liking... more spicy, less spicy, sweeter... it's all good.

I can get 12 eggs in a 1/2 pint jar.

 

[JJMR794]

Hard Boil Them Lil Boogers, Peel 'em, And Drop 'em In A Bottle Of Bourbon For 3+ Days= Pickled Eggs!