Pickled Quail Eggs
This recipe for Pickled Quail Eggs combines the flavors of dill, white pepper, mustard seed, onion juice, and garlic to create flavorful pickled quail eggs.
- PICKLING INGREDIENTS:
- 25 quail eggs, boiled
- 1 1/2 cup vinegar
- 1 cup water
- 3/4 teaspoon dill seed
- 1/4 teaspoon white pepper
- 3 teaspoons salt
- 1/4 teaspoon mustard seed
- 1/2 teaspoon onion juice
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon red pepper or any Louisiana Hot Sauce (optional for spicy)
First thing you need to do is check for cracked eggs. Then soak your eggs in warm water for a few minutes and clean. Place eggs in a pan, cover with cold water, at least 1 inch above the eggs. Bring water to a rolling boil before removing from heat. Allow eggs to stand in hot water for 10 minutes. Gently stir them occasionally to prevent the yolk from settling to one side.
Drain water and cover eggs with white vinegar, at least 1 inch above the eggs. Stir the eggs every few hours.
After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg. Rinse the eggs thoroughly and peel them. Then rinse them again and place them in a 1-quart canning jar.
Place pickling ingredients in a pan and simmer for 15 minutes. Pour the pickling liquid into the quart jar, completely covering the eggs. When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.