Hot Pickled Quail Eggs Recipes

JALAPENO PICKLED EGGS

Steps:

• Put peeled eggs in a 2 1/2 quart jar.
• We used a clean leftover dill pickle jar.
• If you use more eggs you will need a bigger jar.
• Boil all ingredients (except eggs, of course) for 15 minutes.
• Pour hot mixture over eggs until eggs are covered.
• Add hot water to jar to fill if needed.
• Marinate in refrigerator for 1 week before using.
• The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
• We didn't do that so I can't attest to it's results.

PICKLED QUAIL EGGS

Steps:

• Boil and peel the quail eggs. Peel and slice the shallots.
• Combine all the ingredients, except the eggs, in saucepan on medium heat. Boil, then simmer for 2 to 3 minutes. Cool.
• Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.

SHANNONS SPICY PICKLED EGGS

Steps:

• boil everything except the eggs for about 15 minutes.
• put the eggs in a huge jar.
• pour the hot brine on top of the eggs.
• top off with hot water to completely cover the eggs.
• let sit in the refrigerator for 2 weeks.

CAJUN PICKLED EGGS

Steps:

• Gently pack the eggs into the jar, sprinkling them with the Cajun seasoning as you go.
• In a small saucepan, combine the hot pepper sauce and vinegar. Bring to a boil over high heat, stirring frequently. Pour over the eggs.
• Seal the jar and let it cool to room temperature. Stash the jar in the refrigerator, giving the jar a gentle shake to redistribute the spices every couple days, for at least 2 weeks and up to 3 months. (The flavor will initially be hot and vinegary but if you wait at least 2 weeks the pickled eggs will pick up a complexity and become more imbued with the Cajun spices.)

PICKLED QUAIL EGGS RECIPE - (3.8/5)

Steps:

• First thing you need to do is check for cracked eggs. Then soak your eggs in warm water for a few minutes and clean. Place eggs in a pan, cover with cold water, at least 1 inch above the eggs. Bring water to a rolling boil before removing from heat. Allow eggs to stand in hot water for 10 minutes. Gently stir them occasionally to prevent the yolk from settling to one side. Drain water and cover eggs with white vinegar, at least 1 inch above the eggs. Stir the eggs every few hours. After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg. Rinse the eggs thoroughly and peel them. Then rinse them again and place them in a 1-quart canning jar. Place pickling ingredients in a pan and simmer for 15 minutes. Pour the pickling liquid into the quart jar, completely covering the eggs. When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.

HOT PICKLED QUAIL EGGS

Steps:

• Place Large eggs in a saucepan and add in sufficient water just to cover. Bring to a boil and cook for 3 min. Drain and transfer to cool water. When Large eggs are cold sufficient to handle, peel them and transfer to sterilized canning jars. Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hrs. Pour over Large eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a warm water bath for 10 min. Remove from the warm water and set aside to cold. Jars should seal as they cold. Any jars which don't seal properly should be refrigerated and consumed within 2 weeks. Allow properly sealed jars to sit at least 2 weeks before eating. This recipe yields 2 pints. Yield: 2 pints

HOT PICKLED QUAIL EGGS

Steps:

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

EASY PICKLED QUAIL EGGS RECIPE

Steps:

• Add roughly 1-inch of water to the 8-quart pot
• Next, place the steaming basket into the pot. Make sure the water sits below the steaming basket.
• Bring the water to a hard boil.
• As the water comes to temperature, wash quail eggs well to remove the bedding, dirt, and manure.
• Once the water begins boiling, place the washed eggs onto the steaming basket and add the lid to the pot. Steam the eggs for 10 minutes.
• Remove the steamed eggs from the pot and immediately pace them into an ice water bath. Allow the eggs to completely cool prior to peeling them.
• In the 4-quart pot add the vinegar, water, sugar, and herbs.
• Bring the brine to a boil, making sure to stir often.
• Once the sugar dissolves, remove the pot from the heat.
• Peel the sweet onion and cut to desired size. We prefer thinner slices.
• Wash the jalapeno pepper, cut and discard the stem end. Halve the pepper and slice into desired thickness. Leave the seeds in for a spicier pickled egg brine.
• Add the eggs, onions, and jalapeno pepper to the mixing bowl. Gently toss the items to mix the three ingredients.
• Using the jar funnel and pint-size mason jar, add the egg mixture. Gently press the items down, taking care to not crush the eggs. You will want to leave a 1-inch headspace for the brine.
• Ladle the brine into the jar.
• Remove the air bubbles by gently tapping the jar onto the countertop. Add additional brine if needed.