pickeld quail eggs

Discussion in 'Quail' started by yardbird tx, Nov 29, 2010.

  1. yardbird tx

    yardbird tx Chillin' With My Peeps

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    Dec 31, 2007
    Austin, Texas
    Looking for several different recipes to try. Anyone got some?
     
  2. Robo

    Robo Chillin' With My Peeps

    Jul 15, 2010
    Knoxville,TN
    I've seen some good ones on google.
     
  3. JJMR794

    JJMR794 Overrun With Chickens

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    Mar 2, 2009
    BROOKSVILLE FL
    Do A Byc Search For It... This Topic Has Been Covered To Death, I Bet You'll Find More Recipes Than You Ever Wanted [​IMG]
     
  4. Robo

    Robo Chillin' With My Peeps

    Jul 15, 2010
    Knoxville,TN
    There is a pretty recent one on the recipies forum.
     
  5. Mrs MIA

    Mrs MIA Chick Magnet

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    Mar 3, 2008
    Go to the search engine, type "pickled" in the keyword spot, and tell it to look for topic headers only. The list is ginormous.

    LilRalphieRoosmama gave me this recipe, and we love it ~ won a blue ribbon at the Fair.

    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.
     
    Last edited: Nov 29, 2010
  6. yardbird tx

    yardbird tx Chillin' With My Peeps

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    Dec 31, 2007
    Austin, Texas
    Thanks for the info. I tried a search but nothing came up. It think it was me:cool:
     
  7. Mrs MIA

    Mrs MIA Chick Magnet

    7,988
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    Mar 3, 2008

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