Pickled quail eggs are a delicious side dish or snack. The have exactly the same taste as regular pickled eggs, but contain about 1/4 of the calories and cholesterol. If you want to cut back on the sour, vinegar taste, simply reduce the amount of vinegar by about a cup. If you want them a little sweeter, add a little more sugar. For a spicy pickled egg, you can add a chili pepper or two.
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- 2 cups white vinegar
- 2 cups apple cider vinegar
- 2 cups water
- 3 tbsp brown sugar
- 1 tsp black pepper corns
- 1/2 tsp salt
- 1 small onion
- 2 350 – 400 ml jars
- 50 – 60 quail eggs
(5 / 5)
Boil and peel the quail eggs. You can click on the link provided for this procedure.
In a large pot, combine the white and apple cider vinegar, water, garlic, sugar, salt, and peppercorns. Bring the brine to a complete boil, and allow it to boil for an additional 3 minutes. Turn the heat off and let it cool completely.
Add the eggs to a jar. Fill the jar with the brine. Add the onions in and seal the jar. Place it in the fridge and leave the pickled eggs for at least 3 days.
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