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Pickled Quail Eggs with a Kick Quick and Yummy

January 30, 2017 by Tiffany Davis 14 Comments

Pickled Quail Eggs with a Kick - Quick and Yummy. A delicious and nutritious snack! Pickled quail eggs are a great way to use your quail’s bounty of eggs in a delicious way! I like my pickled quail eggs with a bit of a kick…aka spicy. I have to worn you, these won’t last long but they are yummy while they do. This recipe has made converts out of many who said they didn’t like pickled eggs and/or didn’t like quail eggs (neither of these statements makes sense to me…).

I also like that using a good, raw, apple cider vinegar in this recipe only makes it more nutritious for your gut; not to Pickled Quail Eggs with a Kick - Quick and Yummy. A delicious and nutritious snack! mention it adding awesome flavor. BUT the best part about pickled eggs is that they are a bite sized treat! Just pop one in your mouth and go. Just try not to eat the whole jar…

If you aren’t raising quail I suggest asking around on your local homesteading groups; often those raising quail have more eggs than they’re going to use and would love to sell a couple dozen for a reasonable price. Or check out your local farmer’s market for their offerings. BUT the best way to get eggs for your pickled quail egg recipe is to raise a dozen hens. Quail start laying around 8 – 10 weeks and produce an egg a day almost all year long. For more information on raising quail, click here.

If you love pickled foods may I also suggest you check out my recipes for Pickled Onions, Pickled Garlic, Pickled Jalapenos and Grandma’s Pickled Egg Recipe with Beets.

Pickled Quail Eggs – Ingredients

  • 36 Quail Eggs, hard boiled and peeled
  • 2 cups Apple Cider Vinegar (I like this brand)
  • 1 cup White Vinegar
  • 1 Tablespoon Sea Salt
  • 2 Teaspoons of Pickling Spice (I recommend looking for one without MSG)
  • 1 Teaspoon of Red Pepper Flakes (if you want less heat you can reduce this amount)
  • 4 cloves of garlic that have been peeled and cut in half
  • 2 Pint Sized or 1 Quart Sized Mason Jar with a Wide Mouth Opening (easier access)
  • Customize your flavor by adding red onion, celery seeds, a bay leaf, a bit of fresh dill or even beets if that floats your boat. But you may not be able to get as many eggs in the jars.

Pickled Quail Eggs – Directions

You can print this recipe HERE!

  1. Boil the eggs, let them cool and peel them. Pickled Quail Eggs with a Kick - Quick and Yummy. A delicious and nutritious snack!
  2. Take your apple cider vinegar, white vinegar, sea salt, pickling spice and garlic and add them to a pot.
  3. Bring to a low boil and then remove them from the heat.
  4. Let the pickling mixture cool to room temperature.
  5. Fill each pint jar 1/2 the eggs, or all of them in the quart jar.
  6. Then pour the pickling mixture over the eggs until they are completely covered.
  7. Put the lid on the jar and put them in the refrigerator.
  8. Let them sit in the fridge about 1 week for the best flavor.
  9. They should last up to 4 months in the refrigerator. But good luck keeping them around that long!

For more on safe pickling see the National Center for Home Preservation

PRINT THIS RECIPE

And don’t forget to check out my other pickling recipes!
Pickled Onions, Pickled Garlic, Pickled Jalapenos and Grandma’s Pickled Egg Recipe with Beets.

Pickled Quail Eggs with a Kick - Quick and Yummy. A delicious and nutritious snack!

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Filed Under: Canning, Quail, Recipes

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Reader Interactions

Comments

  1. Blaine says

    May 22, 2017 at 7:08 pm

    Can you substitute chicken eggs?

    Reply
    • Tiffany Davis says

      May 23, 2017 at 5:29 am

      Absolutely – but you’ll need to increase the liquids.

      Reply
  2. MARCIE says

    September 17, 2017 at 2:26 pm

    can hard boiled eggs be canned in liquid without the vinegar brine

    Reply
    • Tiffany Davis says

      September 18, 2017 at 5:29 am

      These are pickled, not technically canned. They are not self-stable. See https://nchfp.uga.edu/how/can_06/pickled_eggs.html

      Reply
  3. Stephanie says

    January 14, 2018 at 11:21 pm

    Can you hot water bath can these in sterile jars and make them shelf-safe?

    Reply
    • Tiffany Davis says

      January 15, 2018 at 6:04 am

      I don’t can eggs so I’d say you should contact your extension office for guidance there.

      Reply
  4. Whitney says

    October 26, 2018 at 6:04 pm

    I canned my quail eggs the way you did. Is it alright if the cans are stored in the pantry? Or do they need to be in the fridge?

    Reply
    • Tiffany Davis says

      October 27, 2018 at 6:33 am

      NO! They definitely need to be refrigerated!!!

      Reply
  5. Angela says

    November 19, 2020 at 9:49 pm

    When do you add the red pepper flakes??

    Reply
    • Tiffany Davis says

      November 20, 2020 at 4:23 am

      After the pickling mixture has cooled to room temp. I need to fix that in the recipe! 😀

      Reply
      • Angela says

        November 20, 2020 at 9:30 pm

        Thank you for replying!!!

        Reply
        • Tiffany Davis says

          November 21, 2020 at 5:01 am

          Thank you for pointing that out to me! Have a great weekend. 🙂

          Reply
  6. Roberto says

    December 13, 2020 at 10:55 pm

    For how long is the low boiling? Thanks

    Reply
    • Tiffany Davis says

      December 14, 2020 at 4:43 am

      About 2 mins and then put them in an ice bath to stop the cooking process.

      Reply

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