Pickled Quail Eggs Recipe
Pickling quail eggs is incredibly simple. All you need is to steam, peel, and marinate in distilled vinegar. I usually use vinegar with an acidity of 5 percent or higher. Such amazing kinds of vinegar are white vinegar, rice vinegar, malt vinegar, red wine vinegar, and balsamic vinegar.
Ingredients
- 36 Quail eggs, chicken eggs can be used
- 2 cups Water, one to steam quail eggs and the other to reserve brine
- 1 cup White wine vinegar
- 1 cup Sugar
- 1 Sweet onion
- 1 Jalapeno pepper
- 2 teaspoon Mustard seeds
- 2 teaspoon Dried thyme
Instructions
- Take an 8-quart pot and pour water into it till the water reaches one-inch height in the pot.
- Keep the steaming basket properly in the pot. Don’t forget to check that the water level should be below the steaming basket.
- Turn the flame to high till the water starts boiling.
- Rinse all the quail eggs properly to remove any dirt, manure, and bedding. Don’t wash the eggs ahead of time. Washing eggs is better at the time when water reaches its boiling temperature.
- Place all the washed quail eggs in the steaming basket. Make sure to cover the pot with a lid and let the eggs steam for at least 10 minutes.
- After 10 minutes, remove the steamed eggs from the pot of boiling water and keep them aside in an ice water bath. Make sure to cool all the eggs properly before peeling them.
- Take another pot and pour vinegar and water into it. Also, add herbs and sugar.
- Boil the brine with herbs and sugar. Continue stirring while boiling the brine.
- When sugar gets dissolved in the brine, turn OFF the flame.
- Take sweet onion and cut it into small thin slices after peeling it.
- Afterward, rinse the jalapeno pepper with water. Cut down the stem end of the pepper and discard it away. Firstly, cut the pepper into halves and then dice it into small pieces of desired thickness. Allow the pepper seeds to stay in to make the pickled egg brine spicy.
- Take a mixing bowl and gently stir onion and jalapeno pepper with eggs.
- Pour the egg mixture into a pint-size mason jar with the help of a jar funnel. Press down all the items gently to protect eggs from being crushed. Make sure to leave at least one-inch headspace for the brine mixture.
- Pour the brine mixture into the jar having quail eggs.
- Remove the air bubbles from the jar of pickled quail eggs if any. All you need is to tap the jar from the countertop to remove bubbles. Feel free to add some additional brine if required.
Notes
Note: Keep in mind that this pickled quail eggs recipe is not canned. It means storing it in the refrigerator will not be useful in preventing the eggs' rancidity. Let the quail eggs marinate in the brine for at least one week before consuming it.
Nutrition
Calories: 471kcal