Spicy Pickled Quail Eggs
My husband, Matt, is cooking up another batch of our favorite protein-packed after school snack as I type this.
He is locally famous for his spicy pickled quail eggs.
Let me tell you, the kitchen smells AH-mazing right now!
He is definitely the chef in this house, and I had to bug him relentlessly to write down the quantities of the ingredients he uses! Do you have a cook in your family who just tossed things in without measuring??
These are one of my favorite, ready to go snacks. I like them with just a little pepper with a saltine cracker. Our son Beau eats them straight out of the jar. Matt like to put hot sauce on his. And Lyla, our youngest, doesn’t care for pickled eggs so much yet, so she eats the plain hard boiled ones with a little salt. 😉
The family that snacks together… has no more pickled quail eggs left … and so he is always making more!
If homegrown, protein-rich quail eggs sound just about right to you, I have weaseled the recipe out of Matt’s head and put it here for ya. Enjoy!
The recipe above is an image of a recipe card I made, but sometimes, depending on the device you are viewing it on, it can be hard to read! (especially those of us with older eyes!)
So here are the exact steps written out in BIGGER FONT for us oldies…
- Hard boil and peel your quail eggs (for our cooking instructions and how to EASILY peel them, jump to sadiegirlfarm.com/easy-peel-quail-eggs )
- Make your brine…bring all other ingredients to a boil. Let simmer for about 5 minutes.
- While your brine is cooking, place your 2 clean pint jars (no lids) into a cold oven and turn it on to 200 degrees.
- Once jars are quite warm, carefully remove them from the oven and fill them half way with quail eggs.
- Pour the brine into the jars just to the top of the eggs. Make sure a few pieces of each of the veggies is equally distributed to the jars as well.
- Fill the jars the rest of the way with quail eggs up to the shoulders of the jar (not past the lid line).
- Fill the jars with more brine to almost cover the eggs and distribute more of the brine veggies to the top.
- Top off with just a touch more liquid brine if needed… you can push the veggies and eggs down into the brine if you need to. you want everything “almost” covered.
- Wipe the rims with a clean cloth and screw the lid on firmly but do not over tighten. let cool on the counter before placing in the fridge.
- Eat after 1 week in the fridge. Will last many weeks in the fridge (but in our house they go fast!)
**Have you considered adding a rabbit hutch of quail to your backyard? They lay at only 8 weeks old and we ship them to you at 3 weeks old, when they are coop-ready (no heat lamp needed!)
That is only about a 1 month wait for your own backyard protein source!
If you are ready for some quail of your own, we have you covered! We sell and ship our specialty Coturnix quail all over the United States and to YOUR local post office.