Are you tired of the same old snack routine? Look no further! We’ve got a recipe that’s sure to spice up your life – literally. Say hello to pickled quail eggs, a flavorful and addictive treat that’s perfect for munching on the go. And we’re not just talking about any ordinary pickle recipe here. Oh no, we’re taking things to the next level with 18 spicy pickle quail egg recipes that will ignite your taste buds.
From classic vinegars to bold flavors like sriracha and gochujang, these pickled quail eggs are sure to satisfy your cravings. Whether you’re a fan of sweet and tangy or smoky and savory, we’ve got a recipe for you. So why wait? Dive into the world of spicy pickle quail eggs and discover a whole new level of snacking excitement.
Spicy Sriracha Pickled Quail Eggs
Elevate your snack game with these tangy and spicy quail eggs pickled in a zesty sriracha brine. Perfect for parties, gatherings, or just a quick bite.
Ingredients:
– 1 dozen quail eggs
– 1/2 cup sriracha sauce
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
Instructions:
1. Hard-boil the quail eggs and cool them to room temperature.
2. In a medium bowl, whisk together sriracha sauce, vinegar, water, sugar, and salt until well combined.
3. Add the cooled quail eggs to the brine mixture and make sure they are fully covered.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 48 hours.
5. Once pickled, remove the eggs from the brine, rinse them with cold water, and pat dry with paper towels.
Cooking Time: None required (pickling only)
Garlic Dill Pickled Quail Eggs
Elevate your snack game with these tangy and aromatic pickled quail eggs infused with the flavors of garlic and dill.
Ingredients:
– 12-15 quail eggs, hard-boiled and peeled
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tbsp (30 ml) granulated sugar
– 1 tsp (5 ml) kosher salt
– 1 tsp (5 ml) pickling spice (optional)
– 3 cloves garlic, minced
– 1/4 cup (15 g) chopped fresh dill
Instructions:
1. In a small saucepan, combine vinegar, water, sugar, salt, and pickling spice (if using). Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 10 minutes.
3. Pack quail eggs into a clean glass jar with the garlic and dill.
4. Pour the hot pickling liquid over the eggs, making sure they are completely covered.
5. Seal the jar and refrigerate for at least 24 hours or up to 1 week.
Cooking Time: 10 minutes (simmering) + chilling time
Sweet and Tangy Pickled Quail Eggs
A twist on traditional pickling, these sweet and tangy quail eggs are perfect for adding a burst of flavor to any dish. With their delicate size and rich flavor, they’re sure to impress.
Ingredients:
– 1 dozen quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) sugar
– 1/4 cup (60ml) water
– 1 tablespoon pickling spice blend
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a saucepan, combine vinegar, sugar, water, pickling spice blend, and red pepper flakes (if using). Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack quail eggs into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the eggs, making sure they’re completely covered.
4. Let cool to room temperature, then refrigerate. Allow the eggs to chill for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid), 24+ hours (chilling time)
Korean Gochujang Pickled Quail Eggs
These sweet and spicy pickled quail eggs are a popular Korean appetizer, perfect for snacking or as a topping for various dishes. The combination of creamy yolk, crunchy texture, and bold flavors is sure to delight your taste buds.
Ingredients:
– 12-15 quail eggs
– 1/2 cup gochujang (Korean chili paste)
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup rice vinegar
– 1/4 cup sugar
– 1/2 cup water
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
Instructions:
1. Hard-boil the quail eggs and let them cool.
2. In a saucepan, combine gochujang, chili flakes, rice vinegar, sugar, water, garlic, and ginger. Bring to a boil over high heat, then reduce to medium-low and simmer for 5 minutes.
3. Pack the cooked quail eggs into a clean glass jar or container. Pour the pickling liquid over the eggs, making sure they are fully covered.
4. Refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes (includes boiling eggs)
Jalapeño Lime Pickled Quail Eggs
Add a burst of flavor to your snacks or appetizers with these Jalapeño Lime Pickled Quail Eggs! Crispy quail eggs meet the perfect balance of spicy and tangy, making them irresistible.
Ingredients:
– 1 dozen quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) lime juice
– 1/4 cup (60g) granulated sugar
– 2 jalapeños, sliced
– 1 tsp (5g) salt
– Fresh cilantro leaves for garnish
Instructions:
1. Bring the vinegar, lime juice, sugar, and salt to a boil in a medium saucepan.
2. Reduce heat and simmer for 10 minutes.
3. Pack the quail eggs into a clean glass jar with the sliced jalapeños.
4. Pour the hot pickling liquid over the eggs, ensuring they’re fully submerged.
5. Let cool to room temperature, then refrigerate for at least 24 hours before serving.
6. Garnish with fresh cilantro and serve chilled.
Cooking Time: 10 minutes
Chilling Time: at least 24 hours
Soy Sauce and Ginger Pickled Quail Eggs
Elevate your quail egg game with this Asian-inspired pickling recipe, perfect for adding a burst of flavor to any dish.
Ingredients:
– 12-15 quail eggs
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 tablespoons grated fresh ginger
– 1 tablespoon granulated sugar
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Hard-boil the quail eggs and slice them in half.
2. In a medium saucepan, combine soy sauce, rice vinegar, water, grated ginger, sugar, and red pepper flakes (if using).
3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 5 minutes.
4. Remove the pickling liquid from heat and let it cool to room temperature.
5. Once cooled, pour the pickling liquid over the quail eggs in an airtight container.
6. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10-15 minutes (pickling time)
Smoky Chipotle Pickled Quail Eggs
Add a smoky twist to your quail eggs with this spicy and tangy recipe. Perfect as an appetizer or snack, these pickled quails will be a hit at any gathering.
Ingredients:
– 1 dozen quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp smoked paprika
– 2 tsp chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, smoked paprika, and chipotle peppers.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
3. Remove from heat and let cool slightly.
4. Carefully place quail eggs into the pickling liquid and refrigerate for at least 24 hours or up to 48 hours.
5. Before serving, gently rinse the quails under cold running water and pat dry with paper towels.
Cooking Time: 5 minutes
Thai Basil and Chili Pickled Quail Eggs
These addictive little eggs pack a punch of flavor from the combination of sweet and sour pickling liquid, spicy chilies, and fragrant Thai basil. Perfect as an appetizer or snack.
Ingredients:
– 12 quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1/4 cup chopped fresh Thai basil leaves
– 2-3 Thai bird’s eye chilies, sliced
– Salt and pepper to taste
Instructions:
1. Hard-boil the quail eggs and let them cool.
2. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Remove from heat and stir in Thai basil leaves and sliced chilies.
4. Pack the cooled quail eggs into a clean glass jar with the pickling liquid.
5. Refrigerate for at least 24 hours or up to 2 weeks before serving.
Cooking Time: None, as this recipe is a preservation method rather than cooking.
Classic Vinegar-Brined Pickled Quail Eggs
Classic Vinegar-Brined Pickled Quail Eggs: A flavorful and tangy condiment perfect for topping salads, sandwiches, or using as a snack.
Ingredients:
– 1 dozen quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) kosher salt
– 1/4 tsp (1.25g) pink peppercorns, crushed (optional)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
2. Remove the brine from heat and let it cool to room temperature.
3. Gently place quail eggs into the cooled brine, making sure they are fully submerged. Cover the saucepan with plastic wrap or a lid.
4. Refrigerate for at least 24 hours or up to 72 hours for desired pickling level.
5. Before serving, remove eggs from brine and rinse with cold water.
Cooking Time: 24-72 hours (depending on desired pickling level)
Turmeric and Mustard Pickled Quail Eggs
Elevate your snack game with these tangy and flavorful quail eggs pickled in a mixture of turmeric, mustard, and spices. Perfect for adding a burst of flavor to any meal or party.
Ingredients:
– 1 dozen quail eggs
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tablespoons honey
– 1 tablespoon turmeric powder
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a small saucepan, combine vinegar, water, honey, turmeric powder, Dijon mustard, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes.
3. Remove from heat and let cool slightly.
4. Place quail eggs in a clean glass jar or container with a tight-fitting lid. Pour the cooled pickling liquid over the eggs, making sure they are fully covered.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10 minutes (plus refrigeration time)
Balsamic and Rosemary Pickled Quail Eggs
Add a tangy twist to your brunch or snack with these elegant quail eggs pickled in a rich balsamic glaze infused with fragrant rosemary.
Ingredients:
– 1 dozen quail eggs, hard-boiled and peeled
– 1 cup balsamic vinegar
– 1/2 cup water
– 4 sprigs fresh rosemary, chopped
– 1 tablespoon granulated sugar
– Salt to taste
Instructions:
1. In a small saucepan, combine balsamic vinegar, water, rosemary, and sugar. Bring to a simmer over medium heat.
2. Reduce heat to low and let mixture simmer for 10-12 minutes or until it has thickened slightly and reduced by half.
3. Remove from heat and let cool slightly.
4. Add quail eggs to the pickling liquid and make sure they are fully submerged.
5. Refrigerate for at least 2 hours or overnight to allow flavors to meld.
6. Just before serving, season with salt to taste.
Cooking Time: 10-12 minutes
Beetroot and Horseradish Pickled Quail Eggs
Elevate your snack game with these vibrant, tangy quail eggs pickled in a sweet and spicy beetroot-based brine. Perfect as an appetizer or added crunch to your favorite salad.
Ingredients:
– 12-15 quail eggs
– 1 cup beetroot juice
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 2 tbsp freshly grated horseradish
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Hard-boil the quail eggs, then cool and peel.
2. In a large bowl, whisk together beetroot juice, vinegar, sugar, horseradish, salt, and pepper until well combined.
3. Add the peeled quail eggs to the brine and refrigerate for at least 24 hours or up to 48 hours.
4. Before serving, give the quails eggs a good stir to redistribute the flavors.
Cooking Time: 24-48 hours (depending on pickling time)
Five-Spice Pickled Quail Eggs
Elevate your snack game with these addictive little bites of flavor. Sweet and sour, spicy and savory, these pickled quail eggs are a perfect addition to any gathering.
Ingredients:
– 12 quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tablespoons sugar
– 2 tablespoons five-spice powder
– 1 teaspoon salt
Instructions:
1. Place the quail eggs in a single layer in a clean glass jar with a tight-fitting lid.
2. In a small saucepan, combine the vinegar, water, sugar, five-spice powder, and salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
3. Pour the hot pickling liquid over the quail eggs, making sure they’re fully covered.
4. Seal the jar and let it cool to room temperature. Store in the refrigerator for at least 24 hours or up to 2 weeks.
Cooking Time: None needed! Just chill and enjoy.
Lemon Pepper Pickled Quail Eggs
Lemon Pepper Pickled Quail Eggs: A Zesty Twist on a Classic Snack
Add a burst of citrusy flavor to your snack game with these tangy and addictive quail eggs. Perfect for topping salads, sandwiches, or enjoying on their own.
Ingredients:
– 12-15 quail eggs
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup thinly sliced green onions (optional)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Remove from heat and stir in lemon juice and black pepper.
4. Let the pickling liquid cool to room temperature.
5. Gently place quail eggs into the cooled pickling liquid. Cover and refrigerate for at least 24 hours or up to 3 days.
6. Just before serving, garnish with green onions if desired.
Cooking Time: 24 hours (plus cooling time)
Maple Bourbon Pickled Quail Eggs
These bite-sized quail eggs are a perfect combination of sweet, sour, and savory flavors. With the addition of maple syrup and bourbon, they’re sure to be a hit at your next gathering or party.
Ingredients:
– 1 dozen quail eggs
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup pure maple syrup
– 2 tablespoons bourbon whiskey
– 1 tablespoon pickling spice (optional)
– Salt and pepper, to taste
Instructions:
1. In a medium saucepan, combine the water, vinegar, maple syrup, bourbon, and pickling spice (if using). Bring the mixture to a boil over high heat.
2. Reduce the heat to medium-low and simmer for 10 minutes.
3. Remove the saucepan from the heat and let it cool slightly.
4. Carefully place the quail eggs into the liquid and let them sit at room temperature for at least 2 hours or overnight in the refrigerator.
5. Once the eggs have cooled, remove them from the liquid and season with salt and pepper to taste.
Cooking Time: 10 minutes (plus chilling time)
These pickled quail eggs make a great snack or appetizer and can be stored in an airtight container in the refrigerator for up to 2 weeks.
Wasabi and Soy Pickled Quail Eggs
Elevate your snack game with this bold and flavorful recipe, perfect for adventurous foodies.
Ingredients:
– 12 quail eggs
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons wasabi paste
– 1 tablespoon sugar
– 1/4 cup water
Instructions:
1. In a small saucepan, combine soy sauce, rice vinegar, wasabi paste, and sugar.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
3. Remove from heat and let cool to room temperature.
4. Once cooled, place the quail eggs in a clean glass jar or container with a tight-fitting lid.
5. Pour the wasabi-soy mixture over the quail eggs, making sure they are completely covered.
6. Refrigerate for at least 2 hours or overnight to allow the flavors to meld.
Cooking Time: 5 minutes (simmering) + refrigeration time
Cajun Spice Pickled Quail Eggs
Elevate your snack game with these tangy and flavorful Cajun Spice Pickled Quail Eggs. Perfect for a quick bite or as an addition to your favorite charcuterie board.
Ingredients:
– 1 dozen quail eggs, hard-boiled and cooled
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) Cajun spice blend (such as Tony Chachere’s)
– 1 tsp (5g) salt
– Fresh parsley or chives, chopped (optional)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, Cajun spice blend, and salt. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes, or until the pickling liquid has thickened slightly.
3. Pack the quail eggs into a clean glass jar or container. Pour the hot pickling liquid over the eggs, making sure they are completely covered.
4. Let the mixture cool to room temperature. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10 minutes (simmering) + chilling time
Herbed White Wine Pickled Quail Eggs
Elevate your appetizers with these flavorful and visually appealing pickled quail eggs, infused with the brightness of herbs and the sophistication of white wine.
Ingredients:
– 1 dozen quail eggs
– 1 cup white wine vinegar
– 1/2 cup white wine
– 1/4 cup water
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Bring the white wine, white wine vinegar, water, parsley, thyme, salt, and pepper to a boil in a saucepan.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Carefully place quail eggs into the pickling liquid.
4. Remove from heat and let cool to room temperature.
5. Cover and refrigerate for at least 24 hours or up to 2 weeks.
6. Serve chilled, garnished with additional parsley if desired.
Cooking Time: 10 minutes (plus chilling time)
Summary
Get ready to spice up your snack game with these 18 mouth-watering quail egg recipes! From classic vinegar-brined to bold and spicy flavors like Sriracha and Gochujang, there’s something for every palate. Try sweet and tangy pickled quail eggs or smoky chipotle ones, and experiment with international flavors like Korean, Thai, and Cajun-inspired dishes. Whether you’re a foodie looking for new ideas or just seeking a tasty snack, these recipes are sure to satisfy.
