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 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!
- Boil the eggs, let them cool and peel them.
- Take your apple cider vinegar, white vinegar, sea salt, pickling spice and garlic and add them to a pot.
- Bring to a low boil and then remove them from the heat.
- Let the pickling mixture cool to room temperature.
- Fill each pint jar 1/2 the eggs, or all of them in the quart jar.
- Then pour the pickling mixture over the eggs until they are completely covered.
- Put the lid on the jar and put them in the refrigerator.
- Let them sit in the fridge about 1 week for the best flavor.
- 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
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.