Pickled quail eggs are a true delight. They’re an excellent way to preserve eggs and are a healthy snack full of protein and flavor.
Boiling quail eggs is the first step to making this snack, so make sure that you read the proper steps to hard boil quail eggs first. Pickled quail eggs are delicious, small, and quick. If you’re a fan of eating pickled chicken eggs, then this variation is sure to be a hit.
You might be lucky enough to have someone in your area selling quail eggs - and those are the best! Or maybe you are raising your own quails and gathering your own eggs as they’re laid. If you don’t know someone and you aren’t able to raise your own, go to your local farmers market and ask if anyone there does! Even if you don’t find someone there, be sure to ask as they may know someone who does!
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Why you’ll love this recipe
- You’ll love the pickled flavor!
- Eggs are great to have on hand as a fast and simple snack.
- This method is an easy way to preserve your quail eggs and extend their shelf life in your fridge. (But please do note: this is NOT a canning recipe! When canning, please use canning specific recipes!)
What do pickled quail eggs taste like?
They’re quite tart as pickled food tends to be. The flavor is a little bit like dill pickles, but with the flavor of an egg added to it. You can adjust the amount of each ingredient added along with the eggs to customize the taste.
Today, I'm using:
- Peppercorns.
- Whole cloves.
- Garlic (chopped.)
- Salt.
- Fresh dill.
You can also add:
- Jalapeños.
- Red pepper flakes.
- Cayenne powder.
Other pickling recipes to try out!
The process of pickling eggs is really quite simple. People tend to shy away from it because they’re just unfamiliar with it, but I promise it’s not as scary as it seems! Basically, you are preserving whatever you are pickling by fermenting or keeping your food fully submerged in vinegar. You can read more about this here!
Yes! They are a great option when searching the fridge for a quick snack or something to add to your meal.
Pin for later!
Why did my pickled eggs turn brown?
If any of the ingredients that you use to pickle the eggs have a brown coloring to them, the eggs will likely turn brown.
Keep this in mind because the eggs will actually turn any color if added! For example, when you see red or pink colored pickled eggs it just means they added beets to color them.
As long as you keep them stored in the fridge, the pickled eggs should last 3-4 months!
Why do pickled eggs get rubbery?
After a few months of being in the fridge, you may notice that the quail eggs are rubbery. This is because the eggs have been sitting in the brine for an extended amount of time and the texture is beginning to change.
While you can’t really avoid this, here are some tips for making the most out of your pickled quail egg:
- Eat them quicker - You don’t have to rush to eat these but eating them before that 4-month mark may help you to avoid them becoming a little rubbery.
- Add them to other meals - Adding them to a dish such as ramen can take the focus off of the texture of the egg and place your attention on the flavor of the meal.
Ingredients Needed
- 12 hard boiled quail eggs
- 1 cup vinegar
- 1 teaspoon of salt
- 1 sprig of fresh dill
- 3 cloves of garlic (roughly chopped)
- 2-4 whole cloves
- 8 whole peppercorns
- Optional: 1 teaspoon of red pepper flakes or cayenne powder
How to pickle quail eggs
- Hard boil quail eggs.
2. Roughly chop your garlic.
4. Place your sprig of fresh dill in the bottom of the jar. Carefully peel your quail eggs and place them in the jar on top of it.
5. In a small pot, bring your vinegar to a boil. Add in the peppercorns, whole cloves, garlic, and salt. (Add in any additional ingredients such as red pepper flakes now.) Stir to combine until the salt is fully dissolved.
6. Remove from heat and pour the brine over the eggs.
7. Use a knife, fork, spoon, or chopstick to very carefully move the eggs around a bit to ensure there are no air bubbles.
8. Place the lid on the jar.
9. Store in the fridge for 1 week. Enjoy for 3-4 months!
Recipe Notes
- They will keep in the fridge for 3-4 months.
- To get the eggs hard boiled (which is required for this recipe!) it will take about 3 ½ minutes of cooking time.
- If you want to change up the flavor, adjust the amount of dill, cloves, garlic, and peppercorns.
- If you want to make spicy pickled quail eggs, add 1 teaspoon of either cayenne powder or red pepper flakes to your recipe!
- Make sure that you fill the jar to the top with brine so the eggs are covered entirely.
- To get the eggs out of the jar, you can use a fork to stick into the hard boiled eggs to easily pull them out.
- THIS IS NOT A CANNING RECIPE. WHEN CANNING, PLEASE USE CANNING SPECIFIC RECIPES.
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Pickled Quail Eggs
Ingredients
- 12 hard boiled quail eggs
- 1 cup vinegar
- 1 teaspoon salt
- 1 sprig fresh dill
- 3 cloves garlic roughly chopped
- 2-4 whole cloves
- 8 whole peppercorns
- 1 teaspoon red pepper flakes or cayenne powder optional
Instructions
- Hard boil quail eggs.
- Roughly chop your garlic.
- Place your sprig of fresh dill in the bottom of the jar. Carefully peel your quail eggs and place them in the jar on top of it.
- In a small pot, bring your vinegar to a boil. Add in the peppercorns, whole cloves, garlic, and salt. (Add in any additional ingredients such as red pepper flakes now.) Stir to combine until the salt is fully dissolved.
- Remove from heat and pour the brine over the eggs.
- Use a knife, fork, spoon, or chopstick to very carefully move the eggs around a bit to ensure there are no air bubbles.
- Place the lid on the jar.
- Store in the fridge for 1 week. Enjoy for 3-4 months!
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