Pickled Quail Eggs

Servings: 1 person

Ingredients

• 6 quail eggs
• ½ cup white vinegar
• ¼ cup water
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 garlic clove, peeled
• ¼ teaspoon black peppercorns
• ¼ teaspoon mustard seeds (optional)
• 1 small bay leaf (optional)

Instructions

1. Boil the Eggs: Place the quail eggs in a pot of cold water. Bring to a gentle boil and cook for 3 minutes. Transfer immediately to ice water and let cool. Peel the eggs carefully.


2. Prepare the Pickling Brine: In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring to dissolve.


3. Pack the Jar: Place the peeled quail eggs, garlic clove, peppercorns, and optional mustard seeds and bay leaf into a clean small jar.


4. Pickle: Pour the hot brine over the eggs, ensuring they are fully submerged. Let cool slightly, then cover with a lid.


5. Chill and Wait: Refrigerate for at least 2–3 days before eating for best flavor. Consume within 1 week.