Ingredients: – 1 dozen quail eggs – 2 cups white vinegar – 1 cup water – 1/4 cup granulated sugar – 2 tablespoons pickling salt
– 4-6 fresh jalapeño peppers, sliced (adjust according to desired heat level) – 2 cloves garlic, smashed – 1 teaspoon whole black peppercorns – 1 teaspoon mustard seeds – 1 teaspoon coriander seeds – 1 teaspoon cumin seeds – 1 bay leaf
Instructions: Hard-boil the quail eggs: Place the quail eggs in a small saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 2-3 minutes. Remove the eggs from the heat and let them sit in the hot water for another 2-3 minutes. Drain the hot water and transfer the eggs to a bowl of ice water to cool completely. Once cooled, carefully peel the eggs and set them aside.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt are dissolved.
Reduce the heat to low and add the sliced jalapeño peppers, smashed garlic cloves, black peppercorns, mustard seeds, coriander seeds, cumin seeds, and bay leaf to the saucepan. Simmer the mixture for about 5 minutes to allow the flavors to infuse.
Place the peeled quail eggs in a clean glass jar or container large enough to hold them all. Carefully pour the hot pickling liquid and jalapeño slices over the quail eggs in the jar, ensuring that the eggs are completely submerged. Use a clean spoon to press down on the eggs gently to release any air bubbles.
Let the jar cool to room temperature, then seal it tightly with a lid and refrigerate for at least 24 hours to allow the flavors to develop.
Your jalapeño pickled quail eggs will be ready to eat after 24 hours and can be stored in the refrigerator for up to 2 weeks. Enjoy them as a spicy and flavorful snack or appetizer!
Feel free to adjust the amount of jalapeño peppers used according to your desired level of spiciness. Enjoy your fiery twist on pickled quail eggs!
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