This classic delicacy gets a fiery makeover in this recipe for Jalapeño Pickled Quail Eggs.
Ingredients: – 1 dozen quail egg – 2 cups white vinegar – 1 cup water – 2 tablespoons sugar – 2 tablespoons salt – 2-3 jalapeño peppers, sliced
– 2 cloves garlic, smashed – 1 teaspoon whole black peppercorn – 1 teaspoon mustard seed – 1 teaspoon coriander seed – 1 bay leaf
Prepare the Quail Eggs: Bring a pot of water to a boil. Carefully add the quail eggs to the boiling water and cook for 3-4 minutes. Remove the eggs from the boiling water and immediately transfer them to a bowl of ice water to cool down quickly. Once cooled, gently peel the eggs and set them aside.
Prepare the Pickling Liquid: In a medium saucepan, combine the white vinegar, water, sugar, salt, jalapeño peppers, garlic, black peppercorns, mustard seeds, coriander seeds, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve completely. Remove the pickling liquid from the heat and let it cool slightly.
Pack the Eggs: Arrange the peeled quail eggs in a clean glass jar or container. Carefully pour the warm pickling liquid over the eggs, making sure they are fully submerged. You can add a few extra slices of jalapeño peppers into the jar for added heat if desired.
Seal and Refrigerate: Once the eggs are packed in the pickling liquid, seal the jar tightly with a lid. Allow the jar to cool to room temperature before transferring it to the refrigerator. Let the eggs pickle in the refrigerator for at least 24 hours to allow the flavors to develop.
Serve and Enjoy: After the eggs have had time to pickle, they are ready to enjoy! Serve them as a zesty snack or appetizer, or use them to add a spicy kick to salads, sandwiches, or charcuterie boards.
If you're looking to spice up your snacking game, try these Jalapeño Pickled Quail Eggs. Indulge in the tangy pickled eggs with a spicy edge.
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