need some help with pickled quail egg recipes

[canter6]

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Yes, that would do it!

 

[Germaine_11.20]

 

[ksukristin]

Fitzy-great topic! I've been looking for a recipe as well- but unfortunately I am allergic to garlic (I know, it's absolutely awful)

I hope I'm not screwed- I'm going to do a little searching and if I find anything interesting I'll post it up!

 

[silentrunning]

If you want some in a hurry - just save the juice from Klaassen pickles and put the boiled eggs in there. In a week you have great pickled eggs. Also, don't over cook the eggs. They get tuff and rubbery.

Doug

 

[LilRalphieRoosmama]

Mrs. AK-Bird-Brain :

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.

Thanks Tori! Did you show 'em your blue ribbon?

Honestly - I've tried alot of pickled egg recipes and this was by far the best. I haven't tried chicken eggs, just quail, but for chicken eggs I would suggest poking holes in the eggs with a toothpick to let the brine in faster. Like Tori said - tweak away. This is a base recipe - add more or less to taste and enjoy!​

 

[Mrs MIA]

No! I totally forgot!! LOL! Yep... blue ribbon at the fair. This recipe is good.
For chicken eggs, I used silkie eggs, and didn't poke them and they taste fantastic after 4 weeks of soaking.

Cindy, I've been meaning to ask... is there a "use by" time/date that you've found for the eggs? I have some I pickled in June, which is way past the 4-5 week soak... do they ever soak too long?

 

[Plain_View_Farm]

Ooooo.... I like that one.... Jacked Eggs.... LoL

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[LilRalphieRoosmama]

Mrs. AK-Bird-Brain :

No! I totally forgot!! LOL! Yep... blue ribbon at the fair. This recipe is good.
For chicken eggs, I used silkie eggs, and didn't poke them and they taste fantastic after 4 weeks of soaking.

Cindy, I've been meaning to ask... is there a "use by" time/date that you've found for the eggs? I have some I pickled in June, which is way past the 4-5 week soak... do they ever soak too long?

I don't honestly know. Last time I made them was this past February and we used the last jar probably in August, so we know they last at least 6 months! Probably longer unopened but every time my son came to visit he opened another jar. I did find that the longer they sat, the hotter they got. I actually preferred them "aged". I think as long as you can them using the hot water bath process you're ok.​