Pickled Quail Eggs
Transform your snack game with these tangy and flavorful Pickled Quail Eggs—a bite-sized delicacy that's as elegant as it is easy to prepare. This recipe combines tender quail eggs with a zesty brine infused with white vinegar, garlic, and aromatic spices like mustard seeds, bay leaves, and chili flakes for a delightful balance of heat and acidity. Perfect as a savory appetizer, cocktail garnish, or a protein-packed snack, these pickled gems deliver bold flavor with minimal effort. Ready in just a few days, this make-ahead treat can be refrigerated for up to two weeks, making it a versatile addition to your culinary repertoire. Whether you're hosting a party or simply looking to elevate your snacking options, these Pickled Quail Eggs are guaranteed to impress!
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Recipe Information
Ingredients
- 24 pieces quail eggs
- 1.5 cups white vinegar
- 0.5 cups water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 cloves garlic cloves
- 1 teaspoon whole black peppercorns
- 2 leaves bay leaves
- 0.5 teaspoons dried red chili flakes
- 1 teaspoon mustard seeds
Instructions
Place the quail eggs in a saucepan and cover them with water. Bring to a boil over medium heat.
Once the water boils, reduce the heat to low and simmer the eggs for 4 minutes.
After 4 minutes, immediately transfer the eggs to a bowl of ice water to cool for at least 5 minutes.
Gently peel the eggs under cool running water to ensure the shells come off easily without damaging the eggs.
In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic cloves, black peppercorns, bay leaves, red chili flakes, and mustard seeds. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
Once the mixture reaches a boil, remove it from the heat and allow it to cool to room temperature.
Place the peeled quail eggs into a sterilized glass jar or container with a tight-fitting lid.
Pour the cooled pickling liquid over the eggs, ensuring they are fully submerged.
Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to develop. For the best flavor, let the eggs pickle for 2-3 days before serving.
Serve the pickled quail eggs as a snack, appetizer, or garnish. Keep them refrigerated and consume within 2 weeks.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1824 mg | 608% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 25.5 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 189 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
