Pickled Quail Eggs (Refrigerator Only)

Name: Pickled Quail Eggs (Refrigerator Only)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 servings
Ingredients: 24 quail eggs; water, for boiling and cooling; 1 1/2 cups distilled white vinegar (5% acidity); 1/2 cup water; 2 tablespoons granulated sugar; 1 tablespoon canning salt; 1 teaspoon whole black peppercorns; 2 cloves garlic, sliced; 1 small dried chili (optional); 1 bay leaf

Pickled Quail Eggs (Refrigerator Only) photo 1

24 servings30 min prep15 min cookEasy

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The Story Behind It

The Tale of Pickled Quail Eggs (Refrigerator Only)

Pickled eggs have a long history as a pub and tavern snack in Britain and America, and using smaller quail eggs is especially common in Southeast Asian and Filipino street food, where they're a popular skewered snack. This version reflects that broader pickled-egg tradition.

Ingredients

Scale:· 24 servings

24 quail eggs
water, for boiling and cooling
1 1/2 cups distilled white vinegar (5% acidity)
1/2 cup water
2 tablespoons granulated sugar
1 tablespoon canning salt
1 teaspoon whole black peppercorns
2 cloves garlic, sliced
1 small dried chili (optional)
1 bay leaf

Instructions

1Place 24 quail eggs in a pot, cover with cold water, bring to a boil, then reduce the heat and simmer gently for 3 to 4 minutes.
2Transfer the eggs immediately to an ice water bath to stop the cooking, then carefully peel each egg once cool.
3In a small saucepan, combine the vinegar, water, sugar, and salt, bring to a boil to make the brine, then let it cool slightly.
4Pack the peeled eggs into clean, dry jars along with the peppercorns, garlic, chili, and bay leaf.
5Pour the brine over the eggs to cover them completely, then seal the jars with clean lids.
6Even though this brine is fully vinegar-acidified, USDA-style guidance does not recommend hot water-bath canning fresh pickled eggs for shelf-stable room-temperature storage, because the dense egg white and yolk can shield interior pockets from full acid penetration, and outbreaks of botulism have historically been linked to improperly processed pickled eggs; for that reason, pickled eggs should always be refrigerated rather than canned.
7Refrigerate the jars immediately, and let the eggs cure for at least 1 week to allow the acid to fully penetrate before eating.
8Store in the refrigerator and use within 3 to 4 months, discarding any eggs that develop an off odor, sliminess, or discoloration.

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