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How To Pickle Quail Eggs
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Quail eggs have soft outer shells with tough inner membranes. While the eggs may
be peeled like a normal chicken egg, removing the outer shell makes it easier to
then remove the inner membrane. The eggs peel easier if they are about 1 week
old.
Pickling Ingredients: 25 boiled quail eggs, 1 1/2 cup vinegar, 1 cup
water, 3/4 teaspoon dill seed, 1/4 teaspoon white pepper, 3 teaspoons salt, 1/4
teaspoon mustard seed. 1/2 teaspoon onion juice, 1/2 teaspoon minced garlic. For
hot pickled quail eggs add 1/4 teaspoon of red pepper or any Louisiana Hot
Sauce. For fire HOT
add more red pepper or hot sauce.
First thing you need to do is check for
cracked eggs.
Then soak your eggs in warm water for a
few minutes and clean.
Place eggs in a pan, cover with cold water
(at least 1" above the eggs).
Bring water to a rolling boil before
removing from heat.
Allow eggs to stand in hot water for 10
minutes.
Gently stir them occasionally to prevent
the yolk from settling to one side.
Drain water and cover eggs with white
vinegar (at least 1" above the eggs).
Stir the eggs every few hours.
After 12 hours the shells should have
dissolved in the vinegar leaving the membrane on the egg.
Rinse the eggs thoroughly and peel them.
Then rinse them again and place them in a
1 quart canning jar.
Place pickling ingredients in a pan and
simmer for 15 minutes.
Pour the pickling liquid into the quart
jar, completely covering the eggs.
When the eggs and mixture have cooled,
cover and refrigerate for at least 24 hours.
Quail Eggs and Hatchings Quail Eggs
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