Pickled Quail Eggs


300 Quail eggs
15 cups white vinegar
20 teaspoons salt
15 teaspoons cayenne pepper
20 garlic cloves
60 pepper corns
50 whole allspice
10 teaspoons yellow mustard seeds
10 bay leaves
6 fresh hot peppers
5 teaspoons shrimp boil


Place eggs in a saucepan and add enough water just to cover. Bring to boil and cook for 3 minutes. Drain and cool with cold water. Drain off water and cover completely with white vinegar, and let set overnight. Then peel and rinse.

In an enamel 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 damp cloth. Place lids on 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.

From Jason and Melissa Bratton's Kitchen!