Delicious Refrigerator Pickled Quail Eggs for Beginners
If you love quail eggs, you really need to try pickled quail eggs. And if you have never tried pickled quail eggs before, this recipe will be the best way to introduce you to the classic Asian snack.
Hard boil your eggs and allow them to cool so you can peel them.
12 Quail Eggs
In a saucepan, bring your vinegar to a boil. Add in the spices.
1 tsp. Kosher Salt, 3 cloves Garlic, 2-4 Cloves, 8 Peppercorns, 1 c. White Vinegar
Add additional ingredients, such as cayenne powder and/or red pepper flakes, if you desire.
1 tsp. Red Pepper Flakes or Cayenne Pepper
Stir to combine until the salt is fully dissolved. Remove from heat.
Place your sprig of fresh dill and a pinch of chopped parsley in the bottom of your jar. Add jalapenos at this stage if you’ve chosen to use them.
1 pinch Parsley, 1 sprig Dill
Place your peeled eggs in the jar on top.
Pour the hot pickling brine over the eggs. Use a knife, fork, spoon, or chopstick to carefully move the eggs around to ensure no air bubbles in your pickling mixture.
Place the lid on the jar. Store in your refrigerator for 1 week before enjoying so the flavors can absorb into the eggs.
Notes
Pickled quail eggs will last for up to 3 months in the refrigerator.