Ingredients:

  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 2-3 whole cloves of garlic, smashed (optional)
  • 1 teaspoon crushed red pepper flakes (optional, for heat)
  • 12 quail eggs

Instructions:

  1. Gently place quail eggs in a saucepan and cover them with water. Bring to a boil over medium heat, then reduce to a simmer for 4 minutes. Prepare an ice bath in a bowl while the eggs are cooking.
  2. After 4 minutes, transfer eggs immediately to the ice bath using a slotted spoon. Let them cool for about 5-10 minutes.
  3. In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and garlic (if using). Bring to a boil and stir until sugar and salt dissolve. Remove from heat and let cool slightly.
  4. Gently crack the shell of each egg and carefully peel them under running water to help remove the shells more easily.
  5. Place peeled quail eggs in a clean glass jar. You may add crushed red pepper flakes at this point if desired.
  6. Pour the warm pickling brine over the eggs, ensuring they are fully submerged.
  7. Seal the jar with a lid and refrigerate for at least 30 minutes before serving. For best flavor, let them pickle for several hours or overnight.