Cajun Pickled Quail Eggs
These Cajun Pickled Quail Eggs are a spicy, tangy snack that packs Southern flavor. Hard-boiled quail eggs are brined with apple cider vinegar, jalapeños, garlic, and Cajun spices. Ready in just 24 hours.
Servings: 12 Pickled 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.
NOTES
For best results, let the pickled quail eggs sit in the fridge for at least 24 hours before eating. The flavor deepens over 3–5 days.
Use a quart-sized mason jar to keep the eggs fully submerged in the brine.
Always use clean utensils when removing eggs from the jar to avoid contamination.
You can substitute serrano or Thai chilies for the jalapeños if you prefer a spicier flavor.
Store pickled eggs in the refrigerator and enjoy within 7 days for food safety.
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