Pickled Quail Eggs Dill Pickling Recipes

DILL PICKLED EGGS

Steps:

• Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
• Brine: Bring vinegar, water and salt to a boil, remove from heat.
• Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
• Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
• Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
• Enjoy!

PICKLED QUAIL EGGS - DILL PICKLING

Steps:

• Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
• Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
• Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.

HOT PICKLED QUAIL EGGS

Steps:

• Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
• Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
• Allow properly sealed jars to sit at least 2 weeks before eating.

LEMON-AND-DILL DEVILED QUAIL EGGS

Steps:

• Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
• Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
• Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.

PICKLED QUAIL EGGS

Steps:

• Place quail eggs in small saucepan; add enough cold water to cover by 1 inch. Add 1 tablespoon vinegar. Bring to boil. Remove pan from heat; cover and let stand 5 minutes. Add ice cubes to pan; let stand 15 minutes to cool.
• Gently tap top and bottom ends of each egg on work surface to loosen shell. Starting at bottom (rounded) end of 1 egg, carefully remove shell, pinching and squeezing egg between fingers. Repeat with remaining eggs.
• Place peeled eggs in 1 1/2- to 2-cup glass jar with lid. Add remaining 1 cup vinegar. Close jar; refrigerate at least 1 day and up to 2 days. Add 1 tablespoon coarse salt. Close jar and shake gently; chill 24 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.

PICKLED QUAIL EGGS

Steps:

• Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil. Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes. Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder. Bring beet liquid to a boil in a small saucepan along with vinegar, sugar, salt, bay leaves, and cloves, stirring until sugar is dissolved. Remove from heat and cool pickling liquid completely, about 1 hour.
• While pickling liquid cools, cover eggs with cold water by 1 inch in a small saucepan and bring to a boil, stirring gently (to help center the yolks in eggs). Reduce heat and gently boil eggs, uncovered and undisturbed, 3 minutes (or 10 minutes for regular eggs). Pour off water and shake pan so eggs hit each other, lightly cracking shells. Cover eggs with cold water and let stand 15 minutes (to stop cooking and facilitate peeling).
• Drain and peel eggs, then transfer to a glass jar or deep bowl. Reserve 2 tablespoons pickling liquid (for watercress salad vinaigrette; recipe precedes) and pour remaining liquid over eggs. Let eggs (quail or regular) pickle, covered, 24 hours.

PICKLED QUAIL EGGS RECIPE - (3.8/5)

Steps:

• 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 inch 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 inch 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.