Spicy Pickled Quail Eggs.
Adair Hoover, ©2022, HGIC, Clemson Extension Service
15 quail eggs
2 ¼ cups white vinegar (5%)
2 teaspoons chili pepper
1 teaspoon sugar in the raw
¼ teaspoon black pepper
2 ½ teaspoons sugar in the raw
3 teaspoons minced shallots
¼ teaspoon turmeric
4 thin slices of fresh jalapeno pepper
Fill a medium saucepan with water and 1 teaspoon of vinegar. Bring to a boil.
Add quail eggs. Boil for 4 minutes. Remove eggs and place in an ice water bath for 5 minutes. Peel eggs and place eggs and jalapeno slices in a glass jar or ceramic container.
In a small pan, bring vinegar to a simmer. Add seasoning (chili pepper, sugar, black pepper, salt, shallots, turmeric). Remove from heat.
Pour hot brine over eggs. Seal container. Let cool for 30 minutes. Place in a refrigerator and let eggs marinate for 24 hours. Serve cold.
Refrigerate any eggs that are not eaten within 2 hours.
KEEP REFRIGERATED
