I also like that using a good, raw, apple cider vinegar in this recipe only makes it more nutritious for your gut; not to
If you aren’t raising quail I suggest asking around on your local homesteading groups; often those raising quail have more eggs than they’re going to use and would love to sell a couple dozen for a reasonable price. Or check out your local farmer’s market for their offerings. BUT the best way to get eggs for your pickled quail egg recipe is to raise a dozen hens. Quail start laying around 8 – 10 weeks and produce an egg a day almost all year long. For more information on raising quail, click here.
Pickled Quail Eggs – Ingredients
- 36 Quail Eggs, hard boiled and peeled
- 2 cups Apple Cider Vinegar (I like this brand)
- 1 cup White Vinegar
- 1 Tablespoon Sea Salt
- 2 Teaspoons of Pickling Spice (I recommend looking for one without MSG)
- 1 Teaspoon of Red Pepper Flakes (if you want less heat you can reduce this amount)
- 4 cloves of garlic that have been peeled and cut in half
- 2 Pint Sized or 1 Quart Sized Mason Jar with a Wide Mouth Opening (easier access)
- Customize your flavor by adding red onion, celery seeds, a bay leaf, a bit of fresh dill or even beets if that floats your boat. But you may not be able to get as many eggs in the jars.
Pickled Quail Eggs – Directions
You can print this recipe HERE!
- Boil the eggs, let them cool and peel them.
- Take your apple cider vinegar, white vinegar, sea salt, pickling spice and garlic and add them to a pot.
- Bring to a low boil and then remove them from the heat.
- Let the pickling mixture cool to room temperature.
- Fill each pint jar 1/2 the eggs, or all of them in the quart jar.
- Then pour the pickling mixture over the eggs until they are completely covered.
- Put the lid on the jar and put them in the refrigerator.
- Let them sit in the fridge about 1 week for the best flavor.
- They should last up to 4 months in the refrigerator. But good luck keeping them around that long!
For more on safe pickling see the National Center for Home Preservation