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Pickled Quail Eggs

Pickled Quail Eggs

These tasty little pickled quail eggs are perfect little protein snacks or great for a charcuterie tray when the guests arrive!

The quail egg yolk-to-white ratio is different than chicken eggs…these have more yolk!

More Cavegirl Cuisine recipes that you may enjoy:
Roasted Garlic Tomatoes with Quail Eggs
Sweet and Sour Refrigerator Pickles
Spicy Dill Refrigerator Pickles 

Pickled Quail Eggs

Ingredients

  • • 20 hard-boiled quail eggs (recipe below), peeled
  • • 2-3 beets, cleaned and ends trimmed, quartered
  • • 1 cup water
  • • 1 teaspoon sea salt
  • • 2 teaspoons black peppercorns
  • • 1 shallot, small diced
  • • 2-3 garlic cloves, quartered
  • • 1 teaspoon dill
  • • 1/4 teaspoon celery seed
  • • 1/4 teaspoon fennel seed
  • • 1/4 teaspoon red pepper flakes
  • • 2 tablespoons raw honey

Directions

  1. To hard-boil the quail eggs: In a medium saucepan, gently place eggs in the bottom. Fill with water just to cover the tops of the eggs. Bring to a boil. Reduce heat to a simmer and cover. Let cook for 2½ minutes. Under the faucet, run cool water over the eggs in the saucepan. Gently add a large glass of ice cubes to stop the cooking process. Set aside to cool. Peel eggs.
  2. In a medium saucepan, place the beets, water, salt, peppercorns, shallot, garlic, dill, celery seed, fennel seed, and red pepper flakes. Bring to a boil. Reduce to a simmer and cover. Let stand for 30 minutes. Set aside.
    Whisk in the raw honey and let stand until cooled.
  3. Add eggs and refrigerate in a lidded container for at least 24 hours.
  4. Enjoy!

Ingredients

  • 20 hard-boiled quail eggs (recipe below), peeled
  • 2-3 beets, cleaned and ends trimmed, quartered
  • 1 cup water
  • 1 teaspoon sea salt
  • 2 teaspoons black peppercorns
  • 1 shallot, small diced
  • 2-3 garlic cloves, quartered
  • 1 teaspoon dill
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons raw honey

Directions

  1. To hard-boil the quail eggs: In a medium saucepan, gently place eggs in the bottom. Fill with water just to cover the tops of the eggs. Bring to a boil. Reduce heat to a simmer and cover. Let cook for 2½ minutes. Under the faucet, run cool water over the eggs in the saucepan. Gently add a large glass of ice cubes to stop the cooking process. Set aside to cool. Peel eggs.
  2. In a medium saucepan, place the beets, water, salt, peppercorns, shallot, garlic, dill, celery seed, fennel seed, and red pepper flakes. Bring to a boil. Reduce to a simmer and cover. Let stand for 30 minutes. Set aside.
    Whisk in the raw honey and let stand until cooled.
  3. Add eggs and refrigerate in a lidded container for at least 24 hours.
  4. Enjoy!