Just when you thought you couldn’t possibly eat pickled eggs, I go and introduce you picked quail eggs in a jalapeno brine! Quail eggs are the perfect bite size high protein snack, and for those of you who have never eaten a pickled egg, this is truly a great egg to start with…not to big, not to small, just right.
For some reason pickled eggs have gotten a bad rap. Honestly, I don’t know why. People will eat just about anything pickled, but find pickled eggs to be disgusting. But I’m here to tell you…you really, truly, honestly do not know what you’re missing if you’ve never tried a pickled egg.
Not to mention, this brine of ours is good, really good, and can be used to pickle any type of poultry egg. For those of you who love pickled eggs give it a try and let us know what you think of it. I can pretty much guarantee that you’ll love it!
During the first year of laying quail hens can lay up to 300 eggs a year, and with 14 hens on our homestead you can image how many eggs we receive daily. Quail eggs are excellent steamed and served in a salad or simply pop them into your mouth for a delicious protein treat. This family of mine love their pickled eggs, and marinated in a pickled beet brine was their favorite….until this brine came along.
This recipe will make up to 2 pints and should be refrigerated and not canned. I could go into the rules of safe canning, but that would be ironic for me since I can, at times, be a rebel canner! But in all seriousness, stay on the safe side and refrigerate this recipe.
Start by steaming and peeling 35 to 40 quail eggs. I strongly suggest you steam farm fresh eggs, read here for how long and why you should steam quail eggs.
Next, coarsely dice half of a sweet onion; secret #1 always use sweet onions, there’s something about biting into a sweet onion which has been pickled that makes it quite good!
Because my stomach can’t handle hot peppers I only used half of a jalapeno. If you’d like the brine to have a bit of a kick feel free to use the entire pepper, or select a spicier pepper, such as, a habanero or ghost pepper.
Now, secret #2, our pickled quail eggs are delicious because of the brine we created. The credit goes to the type of vinegar we use, a beautiful white wine vinegar. Now, since you are not canning this recipe the acidity level is truly not important; high levels of acidity (5% or higher) matter when you are hot water canning an item to preserve it.
Onto making this uh-mazing brine! You’ll need to bring to boil ~ 1 cup white wine vinegar, 1 cup water and 1 cup sugar. Add the follow spices to the liquid ~ 2 teaspoons dried thyme and 2 teaspoons mustard seeds. Bring the brine to a hard boil for 5 minutes. As the brine works its magic, fill jars with the quail eggs, onions and peppers, finish by adding the brine ~ make sure to remove all air bubbles and top off with additional brine.
It’s best to allow the pickled eggs to sit refrigerated for up to 1 week prior to consuming them, but if you’re anything like us, the first jar will be opened within the first 24 hours, and the other jar will be polished off before the week’s up!
Alright friends, before you crinkle your nose, stick out your tongue and scream yuck….go ahead, give our pickled quail eggs in a jalapeno brine a try! Then, and only then, let me know how bad it tastes.