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–+ servings
small leaf shaped bowl filled with pickled quail eggs and slices of jalapeno with small pickle fork in the background.

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 Time5 minutes
Cook Time15 minutes
Additional Time1 day
Total Time1 day 5 minutes
Servings: 24 Pickled Quail Eggs
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 24 quail eggs in water with a splash of vinegar added for 5 minutes. Drain the water and then put the eggs in ice water.
  • While the eggs cool, bring 1½ cups vinegar, 2 teaspoons salt, 1 teaspoon minced garlic, 1 teaspoon mustard seeds, and 1 bay leaf 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 1 jalapeno.
  • Pour the bringing liquid over the eggs. Cover and refrigerate for at least 24 hours.
  • Enjoy!

Nutrition

Serving: 1quail egg | Calories: 18kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 76mg | Sodium: 207mg | Potassium: 16mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg
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