Cajun Pickled Quail Eggs
5-6 clovegarlic, one per jar
2 cwhite vinegar 5%
2 tspzatarain's liquid crab boil
2 1/2 tsppickling spice
1/2 tspmustard seed
1 Tbspcrushed red pepper flakes
2 tsppickling and canning salt
5-6 smallhot peppers, fresh or dried, one per jar
How to Make Cajun Pickled Quail Eggs
- Put the eggs back into the pot that you boiled them in. (Don't do this in an aluminum pot! Use a glass, plastic, or stainless bowl.) Cover the eggs with white vinegar and let soak at least 10-12 hours or over night. The longer the better. The "spots" from the eggs will float to the surface and the shells will become soft and rubbery, making them super easy to peel. (See Notes Below)
- In water bath canning pot bring 6 inches of water to a boil.
- NOTES: If you use regular salt instead of pickling salt the garlic will turn a bluish-green color.
Food color (red or green), or beet juice may be added if desired.
I save my soaking vinegar by straining the vinegar through a fine mesh strainer first, then straining again through a paper towel. I keep it in a 1 gallon vinegar jug marked Egg Soaking Vinegar. This can be used over and over - just add more vinegar to cover eggs as needed.