Jalapeno pickled quail eggs are the snack you didn’t know you need. The cute little bites have just enough spice and plenty of protein, plus they are pretty simple to make.
These pickled quail eggs have a bit of tang, just enough salt and really great flavor. It is kind of like eating a little spiced deviled egg in a form that is much easier to make ahead of time and enjoy when you are ready.
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I’ll be honest, pickled eggs have never really been on my radar of things I would like to eat. There is nothing about the name or the concept that sounds appealing.
My parents have quite the flock of chickens and quail, so we find ourselves with more fresh eggs than we know what to do with sometimes. My mom made some pickled eggs last year and they were fun to try.
But committing to eat a while pickled chicken egg can feel like a lot. So I decided it would be fun to make a quail egg version.
Each little egg only takes a bite or two. So it feels more like a snack and less of a undertaking.
Tips for Hard Boiling and Peeling Quail Eggs
As you might imagine, boiling quail eggs doesn’t take very long. Boil them for five minutes before draining the hot water and replacing it with ice cold water.
The hardest part about making the deviled eggs is peeling them. The quail eggs have harder shells and tougher membranes than chicken eggs.
To combat that, add a little bit of vinegar to the water before you boil them. That softens the shells a bit and makes peeling them off the egg easier.
Once the eggs are cooled, give them a quick crack on the counter. Then roll the egg between your hand and the counter applying gentle pressure to further crack the egg.
Peel the shell and membrane away from the egg, then rinse the egg in water to get any remaining shell off. That’s it, plop the eggs in a jar and they are ready to be pickled!
Flavoring Your Pickled Eggs
I kept the brine for these eggs relatively simple and straight forward. Garlic and mustard seem like standard pickle flavors, so they are in there.
Of course salt and vinegar are a must too. I added some sliced Jalapeno for a bit of spice.
You can easily adjust the flavors to match your needs. Add some cayenne if you want even more heat and a bit of red color.
You can also use apple cider vinegar instead of white vinegar if that is your preference. Some people even add whole cloves or allspice to their pickling liquid, so toss some in if you like them.
Because quail eggs are so small, the wait between adding the brine and enjoying the eggs is shorter than chicken eggs. You can start to enjoy them anywhere from 24 hours to 36 hours later.
Storing Pickled Eggs
Pickled eggs should be stored in a glass container if possible. They should never be stored in a metal container as the acidity in the brining liquid can react with the container.
If stored in an airtight container, pickled eggs can be stored in the refrigerator for up to 4 months. Because these eggs are not pressure canned, they should not be stored at room temperature or frozen.
More Quail Egg Ideas
If you have a supply of quail eggs, you may want to check out some of the following recipes. Or check out my post filled with tips and tricks for enjoying quail eggs.
Deviled quail eggs are a fun miniature version of classic deviled eggs. They are a one bite appetizer that is cute as can be.
Or try making avocado and quail egg crostini. It is like an avocado toast hors d’oeuvres or brunch treat.
We also like topping ham and cheese crostini with a quail egg. That is one of our all time favorite snacks and we have them for lunch on the weekend frequently.
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Jalapeno Pickled Quail Eggs
- 24 quail eggs
- 1½ cups vinegar
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon mustard seeds
- 1 bay leaf
- 1 jalapeno
- Boil quail eggs in water with some vinegar added for 5 minutes. Drain the water and then put the eggs in ice water.24 quail eggs
- While the eggs cool, bring vinegar and seasonings to a boil. Turn off heat and allow to cool while you peel the eggs.1½ cups vinegar, 2 teaspoons salt, 1 teaspoon minced garlic, 1 teaspoon mustard seeds, 1 bay leaf
- Peel the eggs and place in a pint sized jar, layering with slices of jalapeno.1 jalapeno
- Pour the bringing liquid over the eggs. Cover and refrigerate for at least 24 hours.