Pickled Quail Eggs
Quail eggs are just perfect for pickling because of their smaller yolks! (NOT a canning recipe.)
Print Recipe
Equipment
- 4th Burner Pot, or another method for boiling eggs
- Glass Jars with lids
Ingredients
- Quail Eggs, hard-boiled
- 1 ½ cups Vinegar. cider
- ½ cup water
- 1 Tablespoon Sugar - Dark Brown
- 2 teaspoons Sugar - Granulated
- 1 teaspoon Mixed Pickling Spices
- ½ teaspoon Liquid Smoke or hickory smoke salt
- 2 teaspoons Salt
Instructions
Pickled Quail Eggs
- Cook hard-boiled eggs and peel.
- Bring all the ingredients (except the eggs) to a boil. Reduce the heat and simmer for 5 minutes.
- Pack peeled, hard-cooked eggs loosely into warm jars.
- Pour the hot pickling solution over the eggs in the jars. There needs to be enough pickling solution to completely cover the eggs.
- Cover the jars and refrigerate immediately. Pretty easy!
Notes
Different methods of cooking and peeling the eggs:
4th burner pot - Steam & then peel.
Pressure cooker - Pressure for 2 minutes, wait 2 minutes, release pressure & cool 2 minutes in cold water.
Soak boiled eggs in vinegar after cooking to dissolve shells.
4th burner pot - Steam & then peel.
Pressure cooker - Pressure for 2 minutes, wait 2 minutes, release pressure & cool 2 minutes in cold water.
Soak boiled eggs in vinegar after cooking to dissolve shells.