Are you ready to spice up your snack game? Look no further! Today, we’re diving into the world of quail eggs and giving them a tangy twist with our 18 Spicy Pickle Quail Eggs Recipes. From classic vinegar-based dishes to bold flavors like sriracha and hot honey, there’s something for everyone in this list.
These bite-sized treats are perfect for snacking on the go or adding a burst of flavor to your favorite dishes. And the best part? They’re incredibly easy to make! With just a few simple ingredients and some basic prep work, you’ll be enjoying these spicy little gems in no time.
Whether you’re a fan of sweet and tangy flavors or bold and spicy ones, we’ve got a recipe that’s sure to delight. So what are you waiting for? Dive into our list below and get ready to crack open the flavor!
Spicy Sriracha Pickled Quail Eggs
Elevate your snack game with these addictive, spicy quail eggs pickled to perfection in a sweet and sour sriracha sauce. Perfect for a quick appetizer or as a topping for tacos, salads, or sandwiches.
Ingredients:
– 1 dozen quail eggs
– 1/2 cup sriracha sauce
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt
Instructions:
1. Hard-boil the quail eggs and peel them.
2. In a saucepan, combine sriracha sauce, vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Pack the 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 fully covered.
5. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (for pickling liquid), plus 24 hours for refrigeration.
Garlic Dill Pickled Quail Eggs
Elevate your snack game with these tangy and savory pickled quail eggs infused with the pungency of garlic and freshness of dill.
Ingredients:
– 1 dozen quail eggs, hard-boiled and peeled
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tablespoons granulated sugar
– 1 tablespoon kosher salt
– 2 cloves garlic, minced
– 1 tablespoon fresh dill weed, chopped
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. Add garlic and dill to the pickling liquid. Stir to combine.
4. Pack quail eggs into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the eggs, leaving about 1/2 inch (1 cm) headspace.
5. Let cool to room temperature before refrigerating.
Cooking Time: 30 minutes
Sweet and Tangy Pickled Quail Eggs
Sweet and Tangy Pickled Quail Eggs Recipe
Elevate your snack game with these bite-sized bundles of flavor! Sweet and tangy pickled quail eggs are the perfect addition to any gathering or party.
Ingredients:
– 12-15 quail eggs, hard-boiled and peeled
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, mustard, salt, and pepper. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack the quail eggs into a clean glass jar with a tight-fitting lid.
4. Pour the pickling liquid over the eggs, making sure they’re fully covered.
5. Seal the jar and refrigerate for at least 24 hours or up to 1 week.
Cooking Time: None
Note: Allow the pickled quail eggs to chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Jalapeño Lime Pickled Quail Eggs
Add a burst of flavor to your snacks and meals with these tangy and spicy quail eggs. Perfect for topping tacos, burgers, or salads, or enjoying as a snack on their own.
Ingredients:
– 12-15 quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1/4 cup (30g) thinly sliced jalapeño peppers
– 2 tablespoons freshly squeezed lime juice
– 1/4 teaspoon salt
Instructions:
1. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Add sliced jalapeños and lime juice. Simmer for an additional 2-3 minutes.
4. Remove from heat and let cool slightly.
5. Pack quail eggs into a clean glass jar, leaving about 1 inch (2.5cm) at the top. Pour the pickling liquid over the eggs.
6. Refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes
Classic Vinegar Pickled Quail Eggs
Add a tangy twist to your snacks or appetizers with these classic vinegar pickled quail eggs, perfect for any occasion. This simple recipe yields tender, flavorful quail eggs in a sweet and sour brine.
Ingredients:
– 12-15 quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1 tsp (5g) whole black peppercorns
Instructions:
1. Place the quail eggs in a single layer at the bottom of a clean glass jar or container.
2. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
3. Remove from heat and let cool slightly. Add black peppercorns.
4. Pour the hot pickling liquid over the quail eggs, making sure they are fully covered.
5. Cover the jar or container and refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + 24 hours (refrigeration)
Turmeric Ginger Pickled Quail Eggs
Elevate your snack game with this vibrant and tangy recipe, perfect for quail egg enthusiasts and adventurous eaters alike.
Ingredients:
– 1 dozen quail eggs, hard-boiled and cooled
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 2 tablespoons grated fresh ginger
– 1 tablespoon ground turmeric
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine apple cider vinegar, water, grated ginger, turmeric, salt, and black pepper.
2. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 10 minutes.
3. Pack the quail eggs into a clean glass jar or container with a tight-fitting lid. Pour the pickling liquid over the eggs, making sure they are fully submerged.
4. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time:
– Prep time: 15 minutes
– Cook time: 10 minutes
– Total time: 25 minutes
Chili Garlic Pickled Quail Eggs
Add a burst of flavor to your snack game with these addictive chili garlic pickled quail eggs. A perfect combination of spicy, sour, and savory, they’re sure to become a new favorite.
Ingredients:
– 1 dozen quail eggs
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 1/4 cup (30 g) granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1-2 teaspoons chili flakes (depending on desired heat level)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, and black pepper. Bring to a boil over high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Add minced garlic and chili flakes to the pickling liquid. Simmer for an additional minute.
4. Hard-boil quail eggs, then peel and place them in a clean glass jar with a tight-fitting lid.
5. Pour the hot pickling liquid over the quail eggs, making sure they’re completely covered.
6. Let it cool to room temperature, then refrigerate for at least 24 hours or up to 2 weeks.
Cooking Time: 26 minutes (plus chilling time)
Sweet Mustard Pickled Quail Eggs
A tangy and sweet twist on traditional pickling, these quail eggs are perfect as a snack or appetizer. The combination of mustard and sugar creates a balanced flavor profile that complements the rich yolks.
Ingredients:
– 1 dozen quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) Dijon mustard
– 1 tsp (5g) salt
Instructions:
1. Hard-boil the quail eggs and let them cool.
2. In a saucepan, combine vinegar, water, sugar, mustard, and salt. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Reduce heat to low and simmer for 10 minutes.
4. Pack the quail eggs into a clean glass jar, leaving about 1 inch (2.5cm) headspace. Pour the pickling liquid over the eggs, ensuring they are fully covered.
5. Refrigerate for at least 24 hours or up to 6 weeks. Serve chilled.
Cooking Time: 10 minutes (pickling liquid), at least 24 hours (refrigeration)
Smoky Paprika Pickled Quail Eggs
Add a burst of flavor to your snacks or appetizers with these tangy and savory pickled quail eggs. Smoked paprika adds a rich, deep dimension to the classic pickling process.
Ingredients:
– 1 dozen quail eggs
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 2 tbsp sugar
– 1 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, smoked paprika, salt, and pepper. Bring to a boil over 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, leaving about 1/4 inch headspace.
4. Seal the jar and let it cool to room temperature. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + chilling time
Lemongrass Pickled Quail Eggs
Add a burst of citrusy flavor to your snacks with these tangy and delicious Lemongrass Pickled Quail Eggs. This recipe is perfect for a quick appetizer or as a garnish for salads.
Ingredients:
– 12 quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 stalks lemongrass, bruised and tied in knots
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large saucepan, combine vinegar, water, lemongrass, sugar, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Remove the quail eggs from their shells and add them to the pickling liquid.
4. Simmer the quail eggs in the lemongrass-infused brine for an additional 5-7 minutes or until they reach desired doneness.
5. Remove the quail eggs with a slotted spoon and transfer them to an airtight container.
6. Refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Balsamic Herb Pickled Quail Eggs
Elevate your snack game with these tangy and flavorful quail eggs pickled in a mixture of balsamic vinegar, herbs, and spices. Perfect as an appetizer or addition to charcuterie boards.
Ingredients:
– 1 dozen quail eggs
– 1/2 cup balsamic vinegar
– 1/4 cup water
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– 1 tsp granulated sugar
– Salt and pepper to taste
Instructions:
1. Bring the balsamic vinegar, water, parsley, thyme, sugar, 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. Simmer for an additional 15-20 minutes, or until the whites are set and yolks are cooked to desired doneness.
4. Remove from heat and let cool in the liquid for at least 30 minutes before refrigerating.
5. Store in refrigerator for up to 2 weeks.
Cooking Time: 25-30 minutes
Soy Sauce and Ginger Pickled Quail Eggs
Add a burst of Asian-inspired flavor to your meals with these tangy and savory quail eggs pickled in soy sauce, ginger, and spices.
Ingredients:
– 1 dozen quail eggs
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 1-inch piece of fresh ginger, sliced thinly
– 1 tablespoon sugar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Hard-boil the quail eggs and peel them.
2. In a saucepan, combine soy sauce, rice vinegar, sliced ginger, sugar, sesame oil, and red pepper flakes (if using).
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
4. Pack the quail eggs into a clean glass jar or container with a tight-fitting lid.
5. Pour the hot pickling liquid over the quail eggs, making sure they are fully submerged.
6. Let the quail eggs cool to room temperature, then refrigerate them for at least 2 hours or overnight before serving.
Cooking Time: 20 minutes (plus chilling time)
Curry Spiced Pickled Quail Eggs
Elevate your snack game with these addictive curry-spiced pickled quail eggs, perfect for adding a burst of flavor to any gathering. With their creamy yolk and crispy whites, these bite-sized treats are sure to delight.
Ingredients:
– 1 dozen quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) curry powder
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black pepper
Instructions:
1. Hard-boil the quail eggs, cool, and halve lengthwise.
2. In a medium saucepan, combine vinegar, water, sugar, curry powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Pack the quail egg halves into a clean glass jar with a tight-fitting lid. Pour the hot pickling liquid over the eggs, ensuring they’re fully covered.
4. Seal the jar and let it cool to room temperature. Refrigerate for at least 24 hours or up to 2 weeks.
Cooking Time: 10 minutes
Rosemary Thyme Pickled Quail Eggs
Elevate your brunch game with these aromatic and flavorful quail eggs pickled in a rosemary thyme brine. Perfect for topping salads, sandwiches, or serving as an appetizer.
Ingredients:
– 1 dozen quail eggs
– 1/2 cup white wine vinegar
– 1/4 cup water
– 2 tbsp honey
– 2 sprigs of fresh rosemary, chopped
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, honey, rosemary, and thyme.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Hard-boil quail eggs, cool, then slice in half lengthwise.
5. Pack the sliced quail eggs into a clean glass jar, leaving about 1 inch of space at the top.
6. Pour the cooled brine over the quail eggs, making sure they are fully submerged.
7. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: None (brining time is minimum 2 hours)
Hot Honey Pickled Quail Eggs
Add a tangy twist to your snacks with these sweet and spicy hot honey pickled quail eggs. Perfect for parties or as a unique addition to charcuterie boards.
Ingredients:
– 12-16 quail eggs
– 1/2 cup hot honey (or regular honey with red pepper flakes)
– 1 cup white vinegar
– 1/4 cup water
– 1 tsp salt
– 1 tsp black peppercorns
Instructions:
1. Preheat oven to 375°F (190°C).
2. Gently place quail eggs in a single layer on a baking sheet lined with parchment paper.
3. Bake for 12-15 minutes, or until the whites are set and yolks are still slightly runny.
4. Remove from oven and immediately submerge eggs in an ice bath to stop cooking.
5. In a medium saucepan, combine hot honey, vinegar, water, salt, and black peppercorns. Bring to a boil over high heat.
6. Reduce heat to medium-low and simmer for 10-12 minutes, or until the pickling liquid has thickened slightly.
7. Pack the cooled quail eggs into clean glass jars and pour the hot honey pickling liquid over them.
8. Refrigerate for at least 24 hours before serving.
Cooking Time: 25 minutes (baking) + 10-12 minutes (pickling)
Citrus Zest Pickled Quail Eggs
A burst of citrusy freshness in every bite, these pickled quail eggs are a delightful addition to any meal or gathering. With the zesty punch of lemon and orange zest, they’re sure to please even the most discerning palates.
Ingredients:
– 1 dozen quail eggs
– 1/2 cup white vinegar
– 1/4 cup water
– 1/4 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon orange zest, grated
– Salt, to taste
– Fresh citrus slices (optional), for garnish
Instructions:
1. Hard-boil the quail eggs and cool them.
2. In a medium saucepan, combine vinegar, water, sugar, lemon juice, and salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
3. Add the grated orange zest to the pickling liquid and stir to combine.
4. Pack the cooled quail eggs into a clean glass jar with the pickling liquid. Seal the jar and refrigerate for at least 24 hours or up to 1 week before serving.
5. Garnish with fresh citrus slices, if desired.
Cooking Time: 5 minutes (pickling liquid) + overnight refrigeration
Cumin Coriander Pickled Quail Eggs
Add a burst of flavor to your plate with this easy-to-make recipe that combines the richness of quail eggs with the warm, aromatic spices of cumin and coriander. Perfect as an appetizer or snack.
Ingredients:
– 1 dozen quail eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tablespoons granulated sugar
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/4 teaspoon red pepper flakes (optional)
– Salt, to taste
Instructions:
1. Hard-boil the quail eggs and slice them in half lengthwise.
2. In a saucepan, combine vinegar, water, sugar, cumin, coriander, and red pepper flakes (if using). Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Pack the quail eggs into a clean glass jar or container. Pour the pickling liquid over them, making sure they’re covered.
5. Refrigerate for at least 24 hours before serving.
Cooking Time: 25 minutes (including cooking time for quail eggs)
Maple Bourbon Pickled Quail Eggs
These bite-sized treats combine the richness of quail eggs, the warmth of bourbon, and the sweetness of maple syrup for a truly unique flavor experience. Perfect for entertaining or as a special treat, these pickled quail eggs are sure to impress.
Ingredients:
– 12-15 quail eggs
– 1/2 cup maple syrup
– 1/4 cup bourbon whiskey
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon kosher salt
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Combine maple syrup, bourbon, white vinegar, water, sugar, and salt in a saucepan.
2. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Remove from heat and let cool slightly.
4. Crack quail eggs into the pickling liquid, making sure they’re fully submerged.
5. Refrigerate for at least 24 hours or up to 48 hours.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 10 minutes (plus refrigeration time)
Summary
Get ready to delight your taste buds with these 18 spicy pickle quail eggs recipes! From classic vinegar pickling to sweet and tangy, smoky paprika, and hot honey, each recipe offers a unique twist on the traditional quail egg. Spicy Sriracha Pickled Quail Eggs add a bold kick, while Garlic Dill Pickled Quail Eggs provide a fresh and zesty flavor. With options like Jalapeño Lime, Turmeric Ginger, and Curry Spiced, there’s something for every palate. Whether you’re looking to spice up your breakfast or add some excitement to your snack game, these quail egg recipes are sure to please!
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