My Granny use to pickle eggs alot, and she would stick a toothpick through the eggs (and leave it) so the brine and spices would seep through them. YUM!
My grandmother used to pickle eggs in with her beets so the eggs took on the beet juice coloring as well as the pickling flavors. Every summer she'd pull out these tall jars with the cut beets an hard boiled eggs packed in together. They were good!
I have never in my life had a pickled egg of any kind. Now that I have quail I have to say I'm interested in trying them. Thank you for sharin', I appreciate it, blessings. :)
Since the stores sell pickled eggs & pickled quail eggs in both quarts and gallons around here it can't be too bad. When you pickle eggs with beets, they get pink always to the middle so you can see how far in the pickling brine goes.
True. Like others have said, commercial canning is much different than home canning so you can't just use that logic to figure out if they are safe or not. On the other hand, there are lots of people doing it and no one is dying so I think it is probably ok.
I've used both vinegar and water and just straight vinegar. I'm fine with either, but I really love vinegar, so I don't mind the sour taste. I haven't tried it with ACV yet. Mainly that's because my ACV is homemade and I've read that you have to be careful using homemade vinegar in pickling since you don't know the strength of the vinegar. I may try to do 2/3 white vinegar 1/3 ACV since I know that my ACV is definitely more acidic than water. I've tried lacto-fermenting quail eggs, and I didn't like how they come out compared with the vinegar pickled ones. The fermented ones were more messy (the same with chicken eggs). In regards to spices, I tend to use some of the same spices I use for pickling vegetables. What I put in and how much depends on what I feel like putting in at the time, but I normally put in dill, pepercorns, allspice, whole cloves (1 or 2), star anise, coriander, prickly ash (the numbing spice used in Sichuan food), dried chilis, black cardemom, mace, and maybe some others. I personally don't recommend using black mustard seed, but if you do, a little goes a long way. The eggs are fine, but I find that the balance is thrown off.
Thanks for the suggestions. I am not sure I will make them again. I have tried a few times and even tried pickled eggs that someone else made and just don't really care for them.
Greetings Chris: Have you tried to Vinegar Peal your eggs? Put the boiled eggs in a container and cover them with straight white distilled Vinegar, in about 2 hours the hard part of the shell is dissolved, and the membranes are fairly easy to peal off of the eggs. The Vinegar can be reused to do a second batch but it takes a bit longer to dissolve the shells. Try it a third time and you just soften the hard part of the shell a little. Works for me. It also will work if you have boiled a batch of chicken eggs that are too fresh for boiling. The Vinegar doesn't penetrate the membrane, consequently the eggs so pealed can be used like regular boiled eggs.
I would like to share a recipe I’ve used many times that others might enjoy. This recipe was using chicken eggs so you will need more eggs if using quail eggs! Pickled Eggs & Beets 1 Dozen hard boiled eggs 2 15oz cans of sliced beets -reserve juice 1/2 onion -thinly sliced 1/4 cup sugar 1 cup white vinegar 1/2 + 1/3 cup ACV 1/2 tsp salt 1/2 tsp black pepper 1 bay leaf In half gallon jar layer beets, eggs, onion and second can of beets In a small saucepan combine sugar, white vinegar, ACV, salt and bay leaf and bring to a simmer to dissolve the sugar Pour hot liquid over top of beets and eggs top off with beet juice Allow to cool Refrigerate
Just some food for thought, I’m not sure if it’s worth your time or not but it would be easier for people looking to make your recipe if you put the amounts and ingredients in the description
I would think adding the spices to the vinegar while bringing to the boil would release more flavour. I personally wouldn’t use cumin. Yellow mustard seed and dill are the go for me 🙂 Having said all that, thanks for making the video.
I know tarragon is popular in omelettes, so I might consider French (or Mexican = Tagetes lucida, in the South where French tarragon grows poorly) tarragon either as a spice, or for infusing pre-made vinegar for the brine (tarragon vinegar is also good for vinegrette salad dressings, so go ahead and make some even if you still hate pickled eggs). Personally, I would leave out the cumin but that is because it reminds me of armpit odor. Tastes differ.
Probably would be better to use pressure canning pickled eggs. You can pressure can meat, so, to be safe, I would pressure can them. Just a random thought. Love your vlogs Chris.
@@Slightlyrednecked Ahh, but you would not cook the eggs first, the vinegar will dissolve the shells, Just a thought. Might have to do that one of these days, and let you know how it works.
You don't have to boil the vinegar if you are going to put them in the fridge and use them up within a few weeks. If you plan on storing them at all, you need to boil the vinegar and follow a safe pressure canning method.
Hey Chris, it's not the quail eggs that are responsible for pickled egg fails, it's the recipe ;-) ... my DH makes pickled quail eggs with his secret recipe and he has people requesting them all the time. Pickled eggs done right don't last very long. Just use common sense and don't leave them out on the counter; refrigerate them. Quail eggs can be a pain to peel, though. Totally get why you peeled them ahead of time. p.s., 24 eggs fit a quart jar, according to DH.
I don't think so. I am pretty sure that pressure canning them would cause them to disintegrate. Theoretically, the high acid content should make it not necessary to pressure can them and only hot water bath can them. There is some concern that eggs can't be canned at all due to a risk of botulism but I can't find any documented cases of that actually happening.
I think it would be best with fairly fresh eggs but there isn't a hard and fast rule. Just float test the eggs first. As long as they don't float in a bowl of water they are good to use.
@@Slightlyrednecked Waiting to see how they turn out. Can only eat so many. Lol. And never really enough to give away without instructions how to cook or break she'll. Once they really get rolling, I might give some out.
Also when my neighbor found out I got quail he sent me this recipe. You guys might enjoy it as well www.justapinch.com/print/appetizer/appetizer-poultry-appetizer/cajun-pickled-quail-eggs.html?ttl=1561839492
In a pinch I’ve made refrigerator pickled eggs, by using the left-over pickle juice from store purchased dill pickles and just added some diced beets and beet juice to the brine. Added the eggs and waited 2 weeks and they tasted great. You can use any spice, its up to your personal tastes.
My Granny use to pickle eggs alot, and she would stick a toothpick through the eggs (and leave it) so the brine and spices would seep through them. YUM!
My grandmother used to pickle eggs in with her beets so the eggs took on the beet juice coloring as well as the pickling flavors. Every summer she'd pull out these tall jars with the cut beets an hard boiled eggs packed in together. They were good!
I have heard of that method before. I know lots of people that say it is the best way to pickle eggs.
I have never in my life had a pickled egg of any kind. Now that I have quail I have to say I'm interested in trying them. Thank you for sharin', I appreciate it, blessings. :)
I have only tried them one time. I didn't really like them but figured I would try again with a different recipe.
You may have to try them.
I make Amish mustard pickled eggs love them
I have never heard of those before. I may have to give them a try.
Could you please share that recipe?
Since the stores sell pickled eggs & pickled quail eggs in both quarts and gallons around here it can't be too bad. When you pickle eggs with beets, they get pink always to the middle so you can see how far in the pickling brine goes.
Commercial canning is an entirely different beast.
@@wudchk yep they add chemicals to make them last longer
True. Like others have said, commercial canning is much different than home canning so you can't just use that logic to figure out if they are safe or not. On the other hand, there are lots of people doing it and no one is dying so I think it is probably ok.
You should demonstrate the quail egg peeler or the electric quail egg peeler sometime.
Just got my egg peeler on Friday and used it yesterday, I love it! Works like a champ! Pickled my first batch of Quail eggs in less than 30 minutes.
God provides some amazing candy. Those little eggs are great! I mix eggs with vegetables so there's always a variety. God Bless
I've used both vinegar and water and just straight vinegar. I'm fine with either, but I really love vinegar, so I don't mind the sour taste. I haven't tried it with ACV yet. Mainly that's because my ACV is homemade and I've read that you have to be careful using homemade vinegar in pickling since you don't know the strength of the vinegar. I may try to do 2/3 white vinegar 1/3 ACV since I know that my ACV is definitely more acidic than water.
I've tried lacto-fermenting quail eggs, and I didn't like how they come out compared with the vinegar pickled ones. The fermented ones were more messy (the same with chicken eggs).
In regards to spices, I tend to use some of the same spices I use for pickling vegetables. What I put in and how much depends on what I feel like putting in at the time, but I normally put in dill, pepercorns, allspice, whole cloves (1 or 2), star anise, coriander, prickly ash (the numbing spice used in Sichuan food), dried chilis, black cardemom, mace, and maybe some others. I personally don't recommend using black mustard seed, but if you do, a little goes a long way. The eggs are fine, but I find that the balance is thrown off.
Thanks for the suggestions. I am not sure I will make them again. I have tried a few times and even tried pickled eggs that someone else made and just don't really care for them.
@@Slightlyrednecked, if you like a good ole salad, these eggs are perfect additions.
@@Slightlyrednecked You're welcome!
nice share, thanks. Is something I'm looking at in future ,when get my flock built up.
Thank you for watching, I am glad you liked it.
Greetings Chris: Have you tried to Vinegar Peal your eggs? Put the boiled eggs in a container and cover them with straight white distilled Vinegar, in about 2 hours the hard part of the shell is dissolved, and the membranes are fairly easy to peal off of the eggs. The Vinegar can be reused to do a second batch but it takes a bit longer to dissolve the shells. Try it a third time and you just soften the hard part of the shell a little. Works for me. It also will work if you have boiled a batch of chicken eggs that are too fresh for boiling. The Vinegar doesn't penetrate the membrane, consequently the eggs so pealed can be used like regular boiled eggs.
I am familiar with that method but I am impatient and usually just peal them by hand. :)
I would like to share a recipe I’ve used many times that others might enjoy. This recipe was using chicken eggs so you will need more eggs if using quail eggs!
Pickled Eggs & Beets
1 Dozen hard boiled eggs
2 15oz cans of sliced beets -reserve juice
1/2 onion -thinly sliced
1/4 cup sugar
1 cup white vinegar
1/2 + 1/3 cup ACV
1/2 tsp salt
1/2 tsp black pepper
1 bay leaf
In half gallon jar layer beets, eggs, onion and second can of beets
In a small saucepan combine sugar, white vinegar, ACV, salt and bay leaf and bring to a simmer to dissolve the sugar
Pour hot liquid over top of beets and eggs top off with beet juice
Allow to cool
Refrigerate
Thank you for sharing. It sounds very good.
So how'd they taste?
Just some food for thought, I’m not sure if it’s worth your time or not but it would be easier for people looking to make your recipe if you put the amounts and ingredients in the description
Oops. I intended too and forgot to go back and do it. If it turns out good I will go back and update the description. Thank you for the suggestion.
@@Slightlyrednecked Any update on if they tasted good or not please? I didn't notice any update on the topic but maybe you made it elsewhere. Cheers.
I would think adding the spices to the vinegar while bringing to the boil would release more flavour. I personally wouldn’t use cumin. Yellow mustard seed and dill are the go for me 🙂 Having said all that, thanks for making the video.
I know tarragon is popular in omelettes, so I might consider French (or Mexican = Tagetes lucida, in the South where French tarragon grows poorly) tarragon either as a spice, or for infusing pre-made vinegar for the brine (tarragon vinegar is also good for vinegrette salad dressings, so go ahead and make some even if you still hate pickled eggs). Personally, I would leave out the cumin but that is because it reminds me of armpit odor. Tastes differ.
Probably would be better to use pressure canning pickled eggs. You can pressure can meat, so, to be safe, I would pressure can them. Just a random thought. Love your vlogs Chris.
I am not sure if eggs would hold up well to pressure canning. They might just turn to mush. It is a good thought though.
@@Slightlyrednecked Ahh, but you would not cook the eggs first, the vinegar will dissolve the shells, Just a thought. Might have to do that one of these days, and let you know how it works.
It might work. Honestly, I don't really like them so i doubt i will be making them again myself. :)
You CANNOT pressure can eggs.
Is boiling vinegar necessary? Apple cider vinegar has beneficial bacteria worth saving instead of having it killer by boiling. Just asking.
You don't have to boil the vinegar if you are going to put them in the fridge and use them up within a few weeks. If you plan on storing them at all, you need to boil the vinegar and follow a safe pressure canning method.
Slightly Rednecked : thank you for replying.
The guy that died used a tooth pick to put holes in the eggs for the flavour to get in and the botulism came from the tooth pick.
Have you tried adding them to pickled beats. Mmmm
I haven't but I hear it is fantastic. Will have to try.
When I'm pickling cucumbers, my bread and butter pickle recipe has no water in it at all, just vinegar, sugar, and spices.
My bread and butter pickle recipe is pretty similar. it doesn't have any water either.
I have a question sir , do you by any chance know how to treat bumble foot on quails ?
I believe he has already done a video on treating bumble foot...
Hey Chris, it's not the quail eggs that are responsible for pickled egg fails, it's the recipe ;-) ... my DH makes pickled quail eggs with his secret recipe and he has people requesting them all the time. Pickled eggs done right don't last very long. Just use common sense and don't leave them out on the counter; refrigerate them. Quail eggs can be a pain to peel, though. Totally get why you peeled them ahead of time. p.s., 24 eggs fit a quart jar, according to DH.
I agree, as long as you keep them refrigerated they should be fine. Thanks for the tips on how many eggs to use too. :)
My husband and I just peeled three hundred and fifteen quail eggs for pickled eggs
Can they not be pressure canned?
No, eggs cannot ever be canned.
I don't think so. I am pretty sure that pressure canning them would cause them to disintegrate. Theoretically, the high acid content should make it not necessary to pressure can them and only hot water bath can them. There is some concern that eggs can't be canned at all due to a risk of botulism but I can't find any documented cases of that actually happening.
Hold old should the eggs be to pickle them?
I think it would be best with fairly fresh eggs but there isn't a hard and fast rule. Just float test the eggs first. As long as they don't float in a bowl of water they are good to use.
I use pikl jus from the store after the pikls are gon yum
That works. Just keep them refrigerated and use them up within a month or two at the most.
I made this yesterday it took forever I haven't tried them yet
It does take a while to peal all of the eggs. The rest of the process is pretty simple though.
@@Slightlyrednecked yep and if your not careful you can snap them in half
First attempt today and went really bare bones. White vinegar and salt. A test and see what else I can do.
I hope they turn out good. Honestly, I have yet to find a pickled egg recipe that I like. :)
@@Slightlyrednecked Waiting to see how they turn out. Can only eat so many. Lol. And never really enough to give away without instructions how to cook or break she'll. Once they really get rolling, I might give some out.
How did these turn out for you?
Did you like this recipe?
Your shirt…. Bahaha!
Also when my neighbor found out I got quail he sent me this recipe. You guys might enjoy it as well
www.justapinch.com/print/appetizer/appetizer-poultry-appetizer/cajun-pickled-quail-eggs.html?ttl=1561839492
Thanks. That looks like a good one too.
Seems to me like it would be a lot easier to scoop quail eggs out of a wide-mouth jar.
It would be for sure. I need to invest in more wide mouth jars. :)
Does anyone know why nobody adds dill to pickled eggs? Do they turn out terrible for some reason
Ark Survivor I actually have a recipe that includes dill. I only like hot sauce pickled eggs (any fowl), so have not tried it.
I wonder the same thing. I love dill so i don't see how it could be bad.
In a pinch I’ve made refrigerator pickled eggs, by using the left-over pickle juice from store purchased dill pickles and just added some diced beets and beet juice to the brine. Added the eggs and waited 2 weeks and they tasted great. You can use any spice, its up to your personal tastes.
I use dill, but I really love dill and use it in anything I pickle. The pickled eggs taste fine to me.
@@Slightlyrednecked They are fine. Give the same amount of time to judge the batch.
For me you can’t beat them smoked
I have tried smoked eggs...they were ok but not really that good to me either.
OK Chris - I never heard or had smoked eggs, so that has to be your next video.
Nice t-shirt.
Thanks, it is one of my favorites too.
A little tobasco sauce to your resapae.would be good.
That would probably work well in this.
1 case of botulism is too many cases.
Be safe, don't can your eggs.
That is probably the best advice.