Pickled Quail Eggs

5 from 3 votes

Purpley-pink, protein-packed, and perfectly precious, these Beet Pickled Quail Eggs are an utter delight. Made with just about 10 minutes of active cook time and only 6 ingredients, these tiny little stunners are sure to add big flavor to any meal.

Prep Time5

Cook Time5

Pickling Time8

Total Time8 10

Course: Appetizer

Cuisine: American

Servings:

Calories: 64kcal

Author: Emily Laurae

Equipment

Saucepan
Mixing Bowl
Airtight Container

Ingredients

12-15 Quail Eggs
Water and Ice for Ice Bath
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Champagne VInegar
⅓ cup Beet Juice
8 Cardamom pods
1 Tablespoon Peppercorns

Instructions

Place quail eggs in a saucepan and add water, filling so that the water is 2 inches higher than the quail eggs.
12-15 Quail Eggs
Bring to a boil, then reduce the heat and simmer for 5 minutes.
Place cooked eggs in an ice bath (cold water & ice in a bowl) to stop them from cooking further.
Water and Ice for Ice Bath
Peel quail eggs and place them in an airtight container.
Pour apple cider vinegar, champagne vinegar and beet juice over the quail eggs finishing with cardamom pods and peppercorns!
2 Tablespoons Apple Cider Vinegar, 2 Tablespoons Champagne VInegar, ⅓ cup Beet Juice, 8 Cardamom pods, 1 Tablespoon Peppercorns
Allow the eggs to pickle for about 8 hours before enjoying!

Video

Notes

Storage Tips

How long will pickled quail eggs last? These miniature bites of goodness can last for about 3-4 months in the refrigerator. That said, I think they are at their best within the first 2 months.
Do you have to refrigerate pickled quail eggs? Yes! Unless you’re very familiar with canning, I suggest you avoid trying to make these quail eggs shelf-stable. Besides, you can start eating them just 8 hours after you place them in the brine, and once a jar of pickled eggs is open, it should be refrigerated anyway.
Why are my pickled eggs rubbery? When egg proteins come into contact with a highly acidic brine for too long, they’ll start to get kind of tough. As a result, I like to make my pickling solution with beet juice to both add a gorgeous color to the eggs, but also to increase the pH of the juice so the eggs don’t get rubbery.

Nutrition