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I made a batch of pickled quail eggs last week and my husband decided to share them with some friends at work. Our friend requested this recipe, so here it is. This will work with hard-boiled chicken eggs as well. These are a dilled pickled egg. Quail eggs have soft outer shells with tough inner membranes. They can be peeled like a chicken egg, but it is easier to soak them in vinegar overnight rendering the shells rubbery. They are super easy to peel this way.
Pickling Ingredients:
36 boiled quail eggs, 1 1/2 cup vinegar, 2 cups vinegar for soaking. 1 cup water, 1 teaspoon dried dill, 1/4 teaspoon white pepper, 3 teaspoons salt, 1/4 teaspoon mustard seed, 2Tbl. minced onion, 1 clove minced garlic. For spicy pickled quail eggs add 1/2 teaspoon of dried red pepper or any liquid Hot Sauce. For extra spicy flavor add more red pepper, a chopped habanero pepper, or hot sauce.
Check for cracked eggs. Use only uncracked eggs.
Wash eggs in warm water and drain.
Put eggs in a pot and cover with cold water.
Bring water to a rolling boil.
Allow eggs to stand in hot water for 3 minutes.
Drain water and cover eggs with white vinegar (at least 1" above the eggs). .
After 12 hours the shells should be partly dissolved in the vinegar leaving them rubbery.
Rinse the eggs thoroughly and peel them. Make sure you get all of the inner membranes off of the peeled eggs.
Rinse again after peeling. Put peeled eggs in a 1 quart canning jar.
Place pickling ingredients in a pan and simmer for 5 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 before eating. The longer they marinate the better. Serve cold with sea salt.
