Pickled Quail Eggs Red Wine Vinegar
Delight your taste buds with these tangy and sophisticated Pickled Quail Eggs in Red Wine Vinegar—a perfect blend of elegance and flavor. This recipe transforms tender quail eggs into a gourmet treat, infused with the bold richness of red wine vinegar, a subtle hint of garlic, and the aromatic warmth of black peppercorns, bay leaf, and optional fresh thyme. Quick and easy to prepare, these pickled gems are ready in just 25 minutes (plus pickling time) and make an excellent appetizer, salad topper, or charcuterie board addition. With their vibrant hue and tangy-sweet flavor, these pickled quail eggs are a versatile and visually stunning addition to any occasion.
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Recipe Information
Ingredients
- 12 pieces Quail eggs
- 1 cup Red wine vinegar
- 0.5 cup Water
- 1 tablespoon Granulated sugar
- 1 teaspoon Kosher salt
- 1 piece Garlic clove
- 1 teaspoon Black peppercorns
- 1 piece Bay leaf
- 2 sprigs Fresh thyme (optional)
Instructions
Place the quail eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium and let the eggs simmer gently for 4 minutes.
Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Allow them to sit in the ice bath for 5 minutes.
Carefully peel the shells from the quail eggs. Do this under running water to make peeling easier, if needed.
In a small saucepan, combine the red wine vinegar, water, granulated sugar, kosher salt, garlic clove (crushed), black peppercorns, and bay leaf. Add the thyme sprigs if using.
Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar and salt. Once dissolved, remove from heat and let the brine cool slightly for 5 minutes.
Place the peeled quail eggs in a clean glass jar or container with a tight-fitting lid.
Pour the slightly cooled brine over the eggs, ensuring they are fully submerged. Discard the bay leaf and garlic clove if desired, or leave them for added flavor.
Seal the jar and let the eggs pickle in the refrigerator for at least 24 hours to develop flavor. For best results, allow them to pickle for 2-3 days.
Serve the pickled quail eggs chilled as a snack, appetizer, or salad topping. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 12.6 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 357 mg | 8% | |
*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.
