Pickled Quail Eggs

5 from 2 votes

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.

Prep Time10

Additional Time7

Total Time7 10

Course: Snack

Cuisine: American

Servings: pickled quail eggs

Calories: 19kcal

Author: Mariana

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!

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.