Tangy Pickled Quail Eggs

Tangy Pickled Quail Eggs

This super easy recipe for Pickled Quail Eggs delivers sharp and tangy, flavorful eggs perfect for snacks, salads, or charcuterie boards.

Quick Pickled Quail Eggs
Yields: Approximately 36 pickled eggs
Prep time: 15 minutes
Brining time: 48 hours
Ingredients:
  • 36 quail eggs
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 teaspoons mustard seeds
  • 1 tablespoon whole black peppercorns
  • 1 clove of garlic, peeled
  • 1 jalapeño pepper, whole
  • 1 white onion, thinly sliced
Instructions:
  1. Hard-boil eggs: Place eggs in boiling water, reduce to a simmer and stir gently, but  continuously for 3 minutes. Transfer eggs to an ice bath to stop cooking. Peel and set aside.
  2. Make brine: In a saucepan, combine vinegar, water, sugar and mustard seeds. Bring to a simmer, stirring until sugar dissolves.
  3. Pickle eggs: Layer the sliced onion, peeled eggs, whole jalepeno and clove of garlic in a clean jar. Gently pour the hot brine over the eggs, ensuring they are completely submerged.
  4. Refrigerate: Cover and refrigerate for at least 24 hours before serving.
Tips:
  • For extra flavor, add a bay leaf or a few sliced chilis to the brine.
  • These pickled eggs will keep refrigerated for up to 2 weeks.
This recipe provides a basic framework. You can adjust the ingredients and brining time to your preference.
Back to blog