Pickling Quail Eggs - How To With Photos

Quail, most notably the Coturnix,  have played their part in Japanese history for thousands of years, it was not until recently that we started enjoying raising these gentle little birds here on our place. Each morning I collect the cutest little speckled eggs and tuck 'em away in a carton until there is enough to make a 1/2 pint of the creamiest tasting pickled eggs. 

That is how we like to cook our quail eggs, although there are literally hundreds of ways to include quail eggs in meals from snacks to main dish. I'm feeling a food adventure with quail eggs is long overdue. Until then...I'm pleased to share with you my pickled quail egg recipe, from how-to hard boil these litte beauties to getting them tucked into a jar with a tangy-sweet pickling brine. Enjoy!  

Over high heat bring the quail eggs and water to a boil, turn down heat to medium high and set the timer for 3 minutes. While the eggs are boiling make sure they are not bouncing around in the pan or they will end up cracking - turn down the heat a bit. When the timer goes off, immediately remove the eggs from the stove, drain off the hot water and run cold water into the pan. Change water, as needed, until eggs are cooled.

Once you have hard boiled and peeled the quail eggs, it's time to get them pickled to perfection. This is my recipe, feel free to tweak it for your taste buds. 

This recipe calls for a small (1/2 pint) sterilized jar and lid, follow these steps...

Ingredients
10 to 12 hard boiled quail eggs; shells peeled off
1 1/4 teaspoons non-iodized sea salt (pickling salt)
2 tablespoons vinegar (white or cider)
1/2 to 1 clove of garlic; coarsely chopped
1 scant teaspoon pickling spice (I recommend the McCormick brand)
1 scant teaspoon sugar
1 small head of fresh dill or tiny pinch of dried dill

Method
Pack hard boiled quail eggs into sterilized jar, set aside. In a glass bowl add remaining ingredients and stir until salt is dissolved. Pour this mixture over the quail eggs, top off jar with fresh tap water, screw on lid, shake to mix and refrigerate for three days before eating. The longer the eggs marinate the better!

Spicy hot pickled quail eggs...simply add in 1/8 to 1/2 teaspoon of red pepper chili flakes with the other spices. Or the same amount of fresh hot peppers; coarsely chopped.

Mustard-kissed pickled quail eggs...mix in 1/2 tablespoon Colman's mustard powder with the other spices.

Pretty pink pickled quail eggs...(say that really fast ten times ;) Instead of topping off the jar with fresh tap water use beet juice.

For over two decades Storey Publications have been the go-to books for advice on raising animals for novice to expert farmer's and animal enthusiast's. This particular Storey guide, covers the basics of raising poultry, along with plenty of resources to discover more in-depth information. It's why my husband started delving into the idea of raising quail.