Pickled Quail Eggs

When I saw the quail eggs in the store I just had to try this, pickled eggs make a great hors d’oeuvres to serve at a party; whether they are served whole, or as deviled eggs. However, quail eggs are so small they make more of a garnish. They taste great, there just isn’t much to quail eggs. One large chicken egg is 80 calories, and three quail eggs are 45 calories, meaning it would take a lot of quail eggs to make a meal.

Peeling hard boiled eggs and garlic in mass can be tedious, I have an amazingly easy way to peel hard boiled eggs perfectly in ten seconds that will astound you. And a neat trick you have got to try, peeling a clove of garlic with ease in seconds.

Ingredients:

A ½ pint or 250 ml mason jar holds 12 quail eggs and a couple cloves of garlic.

18 quail eggs; hard boil a couple extra just in case they are needed.

Garlic I like 1 clove for every three quail eggs.

Apple Cider Vinegar

White Vinegar

One Tablespoon Pickling Spice

Water

Sea Salt or Coarse Pickling Salt

Fresh ground Black Peppercorns

Supplies:

Measuring Cup

Tablespoon

Pickling Funnel

Ladle

Pot

1 x 250 ml or ½ pint canning jar

Keep the egg crates I like to use them to store the eggs overnight before peeling.

Place the eggs in a large pot and cover with cold water and add a little salt.

Bring the water to a boil and reduce heat to a simmer for 10 minutes.

Remove the pot from the burner rinse the eggs in cold water.

Place the eggs into the egg crates to protect them and refrigerator over night.

I find the eggs peel easier if they are very cold from sitting in the refrigerator overnight.

I started with 18 quail eggs and only 12 made it to the pickling jars.

Now this is a neat trick you have got to try; you can peel an egg in ten seconds this way.

The next morning peel each egg one at a time by placing the egg in a jar with just enough cold water to cover the egg.

Place the lid on the jar and shake, not to hard just enough to break the shell.

Dump the egg out and the eggshell practically falls off the egg without any effort.

Break up a bunch of garlic and place it in a jar.

Close the lid and shake the jar vigorously until you see the skins coming loose.

Poor it out onto a bowl and separate the cloves from the skins.

Sort out any wilted or soft cloves of garlic.

You can cut off any bad spots and still use the clove.

Do not over pack the jars, the eggs swell a little in the brine. So, leave a little room in the jar.

I like to add 1 clove of garlic for every three quail eggs.

Sprinkle freshly ground pepper corns on top.

I made the brine ahead of time.

In a saucepan, combine two cups apple cider vinegar, one cup water, one tablespoon pickling spice and one tablespoon salt.

Bring to a rolling boil and simmer until the salt dissolves.

Using a ladle and the pickling funnel, pour the brine over the eggs in the jars.

Place the lids on the jars loosely.

Surprisingly I get these plastic lids from mayo jars and reuse them for preserves I like to keep in the refrigerator. They don’t get rusty from condensation.

Place the jars in a pot.

Add water and a splash of white vinegar to the pot.

The white vinegar prevents minerals from the water collecting on the pot and the jars.

Bring the water to a boil, then reduce the heat so it just simmers for ten minutes.

Tighten the lids and let the jars cool to room temperature.

You can now store the jars in a cool dark place or the refrigerator.

Wait for 3 days to 1 week before serving.

When the eggs are cured you can serve them whole or sliced as a garnish on a salad or d’oeuvres.

Since I bought the eggs they had there nutritional value on the package, of course this was before pickling.

Total Fats 3g 4 % Saturated Fats 1.5g 8%, Cholesterol 75mg 25%, Sodium 75mg 2%, Total Carbohydrate 0g 0%, Fiber 0g 0%, Sugars 0g 0%, 0g Added Sugars 0%, Protein 4g, Vitamin D 2mcg 10%, Calcium 28mg 2%, Iron 1mg 6%, Potassium 37mg 0%, Vitamin A 53mcg 6%,