Pickled Quail Eggs Recipe 385

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.

TRADITIONAL PICKLED EGGS

Steps:

• In medium saucepan, combine together ½ cup (125 mL) water, white vinegar, apple cider vinegar, sugar, onion, pickling spices, salt and chili flakes, if using. Bring to boil, stirring frequently, until sugar dissolves. Remove from heat.
• Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar. Top up with more water, if necessary, to ensure eggs are completely covered. Cover jar with lid.
• Let cool on counter, and refrigerate for at least two days before enjoying.

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.

PICKLED QUAIL EGGS

Steps:

• Drain the eggs, add to a non-reactive container.
• Add the peppers and juice.
• Cover and refrigerate for at least a day, carefully mixing occasionally to make sure all the eggs get immersed in juice.
• Serve eggs with pepper rings, with salt and pepper on the side if desired.

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.

PICKLED QUAIL EGGS

Steps:

• Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil. Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes. Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder. Bring beet liquid to a boil in a small saucepan along with vinegar, sugar, salt, bay leaves, and cloves, stirring until sugar is dissolved. Remove from heat and cool pickling liquid completely, about 1 hour.
• While pickling liquid cools, cover eggs with cold water by 1 inch in a small saucepan and bring to a boil, stirring gently (to help center the yolks in eggs). Reduce heat and gently boil eggs, uncovered and undisturbed, 3 minutes (or 10 minutes for regular eggs). Pour off water and shake pan so eggs hit each other, lightly cracking shells. Cover eggs with cold water and let stand 15 minutes (to stop cooking and facilitate peeling).
• Drain and peel eggs, then transfer to a glass jar or deep bowl. Reserve 2 tablespoons pickling liquid (for watercress salad vinaigrette; recipe precedes) and pour remaining liquid over eggs. Let eggs (quail or regular) pickle, covered, 24 hours.

CAJUN PICKLED QUAIL EGGS

Steps:

• 1. Soak fresh eggs in warm water to remove any dirt and other stuff on the outer shells. Drain and rinse well then soak in cold water to make sure all residue is removed from the shells.
• 2. Boil eggs for 8 minutes and remove from heat. Drain boiling water and replace it with cold water. When water starts to get warm from the hot eggs, drain the water and replace with cold again. Do this several times to cool down the eggs. You can put the eggs in ice water if desired.
• 3. If you try to peel the eggs like a regular sized egg, you're going to lose a lot of eggs because the white tears so easily.
• 4. Put the eggs back into the pot that you boiled them in. (Don't do this in an aluminum pot! Use a glass, plastic, or stainless bowl.) Cover the eggs with white vinegar and let soak at least 10-12 hours or over night. The longer the better. The "spots" from the eggs will float to the surface and the shells will become soft and rubbery, making them super easy to peel. (See Notes Below)
• 5. In sterile jars put 1 garlic toe and 1 hot pepper in each jar then pack jars with eggs, about 12-13 eggs per 1/2 pint jar, depending on size of eggs. Set aside.
• 6. In water bath canning pot bring 6 inches of water to a boil.
• 7. Meanwhile, in a 2 quart saucepan add the remaining ingredients. Bring to a low boil. Cook for 3 minutes. Pour hot brine over eggs to completely cover.
• 8. Wipe rims well and place lids and bands on each jar, sealing tightly. Place jars in boiling water and make sure jars are covered by at least 1 inch. Bring back to a boil and boil 15 minutes.
• 9. Remove jars and let cool. Any jars that don't seal should be refrigerated and eaten first. Let sit for at least 2-3 weeks or more for best flavor.
• 10. NOTES: If you use regular salt instead of pickling salt the garlic will turn a bluish-green color. Food color (red or green), or beet juice may be added if desired.

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.

PICKLED QUAIL EGGS

Steps:

• Place quail eggs in small saucepan; add enough cold water to cover by 1 inch. Add 1 tablespoon vinegar. Bring to boil. Remove pan from heat; cover and let stand 5 minutes. Add ice cubes to pan; let stand 15 minutes to cool.
• Gently tap top and bottom ends of each egg on work surface to loosen shell. Starting at bottom (rounded) end of 1 egg, carefully remove shell, pinching and squeezing egg between fingers. Repeat with remaining eggs.
• Place peeled eggs in 1 1/2- to 2-cup glass jar with lid. Add remaining 1 cup vinegar. Close jar; refrigerate at least 1 day and up to 2 days. Add 1 tablespoon coarse salt. Close jar and shake gently; chill 24 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.