Hot Pickled Quail Eggs Recipe

Name: Hot Pickled Quail Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dozen quail eggs; 3 cups white vinegar; 4 teaspoons salt; 3 teaspoons cayenne pepper; 6 garlic cloves; 12 peppercorns; 10 whole allspice; 2 teaspoons yellow mustard seeds; 4 whole cloves; 2 bay leaves; 2 fresh hot peppers

Servings: persons

4 dozen quail eggs
3 cups white vinegar
4 teaspoons salt
3 teaspoons cayenne pepper
6 garlic cloves
12 peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves
2 bay leaves
2 fresh hot peppers

1
Place eggs in a saucepan and add enough water just to cover.
2
Bring to a boil and cook for 3 minutes.
3
Drain and transfer to cold water.
4
When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
5
Meanwhile, in an enameled saucepan bring remaining ingredients to a boil.
6
Remove from heat and allow to steep for at least 2 hours.
7
Pour over eggs and wipe rim of jars clean with a damp towel.
8
Place lids on the jars and screw on band tops.
9
Process jars in a hot water bath for 10 minutes.
10
Remove from the hot water and set aside to cool.
11
Jars should seal as they cool.
12
Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
13
Allow properly sealed jars to sit at least 2 weeks before eating.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 dozen quail eggs, 3 cups white vinegar, 4 teaspoons salt, 3 teaspoons cayenne pepper, and more.

Yes, Hot Pickled Quail Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Pickled Quail Eggs

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