Pickled Quail Eggs

[PhoenixRising]

Trying something new. We have been raising quail for meat, but I didn’t want the eggs we don’t hatch to go to waste. Today I made my first batch of pickled quail eggs.

I used a brine of:
2 c apple cider vinegar
1/2 c water
1/4 c pickling salt

Then added individually to the jar:
~20 eggs
4 smashed garlic cloves
2 tsp dill seeds
1/2 tsp crushed red pepper

I can only hope it’s going to taste as good as it looks! Will report back in a week or two on how the flavor ended up!

Has anyone else pickled eggs before? Do you have any favorite recipes?

[Srhorselady]

I’ve done chicken eggs in a very similar solution. (I assume you boiled the eggs ). I then soaked eggs for any where from 24 hours to Two weeks. More than two weeks they start to get tough and less than two days the flavor is very mild. The flavor gets stronger the longer they are left in the vinegar. Enjoy!

[PhoenixRising]

Not eggs, but I followed up the eggs with pickles last night!

Similar to what I did for the eggs.... exact same spices actually... but a different vinegar/water/salt ratio. More 50/50 vinegar to water.

Then sealed with a water bath which I skipped on the eggs since they cannot be safely canned at home.

Hoping they turn out good!

[PhoenixRising]

I’ve done chicken eggs in a very similar solution. (I assume you boiled the eggs ). I then soaked eggs for any where from 24 hours to Two weeks. More than two weeks they start to get tough and less than two days the flavor is very mild. The flavor gets stronger the longer they are left in the vinegar. Enjoy!

So did you just make sure to eat them within the 2 weeks then? Is there a way to avoid them getting so tough?

And yes they were boiled and peeled

[Srhorselady]

Our eggs rarely lasted two weeks! In fact it was hard to make people leave them alone for two days! Since it was rare to still have any at two weeks I didn’t worry about the tough issue. I would assume there should be a way, but don’t have any good ideas. They also start to darken in color the longer they are in the vinegar. The color is not bad, but if you have different batches from different days you can differentiate by color.

[Chancellor]

I made beet dyed pickled eggs for Easter last year. They had a very mild flavor as they were only in the brine for a couple hours. But the color on the outside of the white was beautiful.

[Srhorselady]

Very pretty as well as yummy!