If you’re looking for a punchy little Southern snack with just the right kick, Cajun Pickled Quail Eggs check all the boxes.
These spicy, tangy bites are made with apple cider vinegar, jalapeño peppers, and a bold Cajun spice profile that makes them addictively snackable. The perfect snack to eat alongside of smoked deer summer sausage.
Whether you raise quail, hunt wild birds, or just found a carton of little quail eggs at the farmers market, this is one of the best ways to preserve and enjoy them.
A Southern Tradition
In parts of Louisiana and the Deep South, pickled eggs are as common as hot sauce. Growing up in the foothills of North Carolina, they were at every gas station in town. But the homemade version is way better and easy to make.
They’re bright, briny, and spiced with the flavors of Cajun country. Cayenne, garlic, mustard seed, and black peppercorns. All it takes is a dozen quail eggs, a quick boil, a flavorful vinegar bath, and a little patience while the flavor soaks in. The heat from jalapeño slices and the zip of the garlic, make for a spicy bar snack worthy of any front porch.
Why You’ll Love These Cajun Pickled Quail Eggs
- Spicy and tangy: Jalapeños, cayenne, and apple cider vinegar lend depth to the eggs.
- Quick pickling method: You don’t need to can these. Just refrigerate and enjoy.
- Great for charcuterie boards and other cold dishes: Serve them with venison tartare, smoked goose breast, or venison sausages.
- Perfect for extra eggs: Especially useful if you’re raising your own birds.
KEY INGREDIENTS LIST
Expandable Ingredient List
12 hard-boiled quail eggs
1 ½ cups apple cider vinegar
2 tablespoons coarse sea salt
1 tablespoon sugar
¼ teaspoon cayenne pepper
2 teaspoons mustard seeds
1 teaspoon coriander seeds
2 teaspoons black peppercorns
2 cloves garlic
3 jalapeños
Tips for Success
- Experiment with flavor: Try adding dill, bay leaf, or a splash of white vinegar for a different edge
- Don’t skip the cooling step: Hot liquid can toughen egg whites.
- Add color: Beet-dyed pickled eggs are a showstopper on the dinner plate.
- Spice it up: Add red pepper flakes or a dash of hot sauce to the brine for extra heat.
fEQUENTLY ASKED QUESTIONS
Yes, depending on your needs. They’re high in protein and naturally low in carbs. You can also skip the sugar in the brine.
24–48 hours in the fridge will give you great flavor. For deeper flavor, give them 3–5 days before eating.
These quick pickled eggs are best within 7–10 days when refrigerated.
You can! Use 6 chicken eggs for the recipe. Or double the brine for a dozen.
MORE CAJUN RECIPES TO TRY
Lastly, if you try these Cajun pickled quail eggs and enjoy them, leave me a review! Also, tag me on Instagram @larry__White with any of your culinary creations.
Cajun Pickled Quail Eggs
Ingredients
- 12 hard-boiled quail eggs, peeled
- 3 jalapeños, thinly sliced
- 1 ½ cups apple cider vinegar
- ½ cup water
- 1 tbsp sugar
- 2 tbsp coarse salt, (sea salt or kosher salt)
- ¼ tsp cayenne pepper
- 2 tsp mustard seeds
- 1 tsp coriander seeds
- 2 tsp black peppercorns
- 2 garlic cloves, peeled and crushed
Instructions
- Boil and peel your quail eggs. Let them cool completely before peeling.
- Place eggs and jalapeño slices in a clean quart-size mason jar.
- In a small saucepan, combine all remaining ingredients. Bring to a gentle simmer, stirring until the sugar and salt dissolve. Remove from heat and cover.
- Let the brine cool to room temperature for about 30 minutes.
- Pour cooled brine over eggs in the jar. Make sure the eggs are fully submerged.
- Secure the lid and let sit at room temperature for 20 minutes, then refrigerate.
- Allow eggs to pickle in the fridge for 24–48 hours before enjoying. Eat within 7 days for the best flavor and safety.
