168 Quail Eggs -An easy pickling recipe.
What can I say? I thought those babies would sell like hot cakes making my little garden birds pay for their own keep. Oh, boy, was I mistaken! 15-16 eggs a day, every day, adds up quickly and then I had to figure out what I was going to do with all of them!
First I boiled them and tried to serve them for breakfast, Husband isn’t a fan of boiled eggs and I could tell he was choking them down. As I was thinking about what to do with the things they started to pile up again and quickly got out of hand. The first batch I used up about 200 to make a southwestern egg casserole, next 250 to make a quiche.
Third round I have over 300 tiny eggs to use up. On someone’s suggestion, I decided I would pickle the eggs. I’ve pickled a lot of things but am never happy with my brine. I decided this time I would make my own brine recipe and it turned out to be a success!
After a quick float test, I started sorting, steaming and peeling all these little eggs. The floaters went to the chickens and I sat down in front of the T.V. and began to peel. Quail eggs can be a bit of a challenge to peel and we only wanted full intact eggs to pickle. After feeding a bunch to the chickens and ruining a bunch as I peeled them, we ended up with 168 perfectly steamed, peeled quail eggs to pickle.
Quick tip: Finding it challenging to peel fresh eggs? Instead of boiling the eggs steam them using steam ware.
Next, I needed to create a brine. I started with the basics then added flavors to suit my taste and this is what I ended up with. I made about a gallons’ worth in a stock pot.
- 3-Cups filtered water
- 3-Cups vinegar
- 2-tbsp & 2-tsp salt
- 1-tbsp black pepper corns
- 1-tbsp dill seed
- 2-tsp celery seed
- 7 cayenne peppers
I boiled the mixture for two minutes and allowed the brine to cool to room temp. I put all the eggs in the jar I wanted to use and then poured the brine over them. The extra brine I put in the fridge and have been throwing things in it, pickled mushrooms are amazing. I capped it and put the jar in the fridge for 7 days and then the eggs were ready. This is not a canned version so don’t follow this recipe and put them in the pantry with out using additional canning instructions.
Husband approved and has even been sharing the bite sized pickled eggs with his coworkers, people really like them. I really love this brine, I plan on changing it a little for the holidays and pickling some sweet stuff.
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