Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
You can pickle any kind of egg. See “The Many Stages of a Cooked Egg” in our June/July issue to find suggested cooking times for different types of eggs. This recipe makes 1 quart filled with about 20 quail eggs, but it can easily be halved to fill a pint jar instead. Quail eggs are delicate so should be handled gently to prevent cracking.
20 quail eggs (or substitute about 8 duck eggs or 12 regular chicken eggs), at room temperature
For the golden pickling liquid:
1 1⁄2 cups cider vinegar
1/2 cup water
2 tsp brown sugar or honey
2 tsp pickling salt
1 tsp ground turmeric
2 tsp peppercorns
1 tsp whole allspice
1/4 tsp celery seeds
1 cinnamon stick
To hard-boil quail eggs:
Put whole, room-temperature quail eggs in a pan and cover with cold water. Bring it to a low boil over medium heat. When the water reaches a low boil, begin timing. Remove the eggs after 4 minutes, and chill immediately under running cold water, then peel the eggs. Fill the quart jar with the eggs and refrigerate until the pickling liquid is ready.
To make the pickles:
All all pickling liquid ingredients to a medium saucepan, and bring to a boil over medium heat. Cover, reduce heat to low, and simmer for 30 minutes. Chill the liquid in the refrigerator for about 20 minutes, then pour it over the eggs and screw on the lid. Refrigerate the eggs to eat for up to a month. I prefer the flavor after at least a couple of days.
Check out our June/July issue for more egg recipes, including the Pink Pickled Duck Eggs pictured above.