Pickled Quail Eggs

Distinctive Sweet, Tangy Flavor

Pickled eggs are perfect for snacking, and fun on charcuterie boards. Quail eggs are smaller and richer than chicken eggs, so they pickle quickly in just 1–3 days to absorb good flavor and last 3-4 months in the refrigerator.

Tips for Boiling & Peeling Quail Eggs:

Best not to use fresh eggs, waiting about a week is usually sufficient. We take each egg and gently push the fat end to just slightly crack the shell but not hard enough to break the membrane.

Boil for 4 minutes, stir often to help keep the yolk centered within, then cool immediately in ice water.

Crack and roll the egg gently to loosen the shell, pinch the fat end to get ahold of the membrane and then peel under water for easier removal.

Classic Pickled Quail Eggs

Ingredients:

• Approximately 24 standard size or around 18 jumbo hard boiled quail egg
• 1 cup white vinegar
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon black peppercorns
• 1 garlic clove crushed

Instructions:
Bring brine ingredients to a gentle boil then remove from heat.
Layer eggs in a clean jar.
Pour warm (not boiling) brine over eggs.
Cool, seal, and refrigerate. Best flavor if you can wait 2-3 days.

Beet Pickled Quail Eggs

Ingredients:

• • Approximately 20 standard size or around 12 jumbo hard boiled quail eggs
  • 1/2 cup beet juice either from cooked beets or canned works just fine too
  • ½ cup water
  • 1 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt

Dice up some of the beets then layer with the eggs then fill with the brine.

Instructions:
Bring brine ingredients to a gentle boil then remove from heat.
Layer eggs in a clean jar.
Pour warm (not boiling) brine over eggs.
Cool, seal, and refrigerate. Best flavor if you can wait 2-3 days.

Asian Style Pickled Quail Eggs

Ingredients:

• Approximately 24 standard size or around 18 jumbo hard boiled quail eggs
• 1 cup rice vinegar
• 1 cup water
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 clove garlic crushed
• ½ inch fresh ginger, sliced

Instructions:
Bring brine ingredients to a gentle boil then remove from heat.
Layer eggs in a clean jar.
Pour warm (not boiling) brine over eggs.
Cool, seal, and refrigerate. Best flavor if you can wait 2-3 days.

Dill Pickled Quail Eggs

Ingredients:

• Approximately 24 standard size or around 18 jumbo hard boiled quail eggs
• 1 cup white vinegar
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon sugar (optional)
• 2 garlic cloves crushed
• 1 teaspoon mustard seeds (optional)
• ½ teaspoon black peppercorns
• 1 fresh dill sprig or 1 tsp dried dill

Instructions:
Bring brine ingredients to a gentle boil then remove from heat.
Layer eggs in a clean jar.
Pour warm (not boiling) brine over eggs.
Cool, seal, and refrigerate. Best flavor if you can wait 2-3 days.