Ingredients Jump to Instructions ↓

  1. 4 Quail eggs

  2. 3 cups 711ml White vinegar

  3. 4 teaspoons 20ml Salt

  4. 3 teaspoons 15ml Cayenne pepper

  5. 6 Garlic cloves

  6. 12 Peppercorns

  7. 10 Allspice

  8. 2 teaspoons 10ml Yellow mustard seeds

  9. 4 Whole cloves

  10. 2 Bay leaves

  11. 2 Fresh hot peppers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars. Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks. Allow properly sealed jars to sit at least 2 weeks before eating. This recipe yields 2 pints.


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