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Jalapeno Pickled Quail Eggs
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.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Additional Time
1
day
d
Total Time
1
day
d
5
minutes
mins
Servings:
8
Servings
Author:
Carlee
Ingredients
24
quail eggs
1½
cups
vinegar
2
teaspoons
salt
1
teaspoon
minced garlic
1
teaspoon
mustard seeds
1
bay leaf
1
jalapeno
Instructions
Boil quail eggs in water with some vinegar added for 5 minutes. Drain the water and then put the eggs in ice water.
While the eggs cool, bring vinegar and seasonings to a boil. Turn off heat and allow to cool while you peel the eggs.
Peel the eggs and place in a pint sized jar, layering with slices of jalapeno.
Pour the bringing liquid over the eggs. Cover and refrigerate for at least 24 hours.
Enjoy!
Nutrition
Serving:
1
Serving
|
Calories:
32
kcal
|
Protein:
2
g
|
Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
114
mg
|
Sodium:
549
mg
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