Hot Pickled Quail Eggs Recipe

click to rate
1 vote | 2411 views
Servings: 1



  1. Place Large eggs in a saucepan and add in sufficient water just to cover. Bring to a boil and cook for 3 min. Drain and transfer to cool water. When Large eggs are cold sufficient to handle, peel them and transfer to sterilized canning jars.
  2. Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hrs. Pour over Large eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops.
  3. Process jars in a warm water bath for 10 min. Remove from the warm water and set aside to cold. Jars should seal as they cold. Any jars which don't seal properly should be refrigerated and consumed within 2 weeks.
  4. Allow properly sealed jars to sit at least 2 weeks before eating.
  5. This recipe yields 2 pints.
  6. Yield: 2 pints


Add the recipe to which day?
« Today - Jul 23 »
Today - Jul 23
July 24 - 30
Jul 31 - Aug 06
August 7 - 13
Please select a day
or Cancel
Loading... Adding to Planner


How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)



Leave a review or comment