Quote: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".