TIPS FOR PICKLING QUAIL EGGS


First, of course, is obtaining the quail eggs. If you raise the birds, you will need to wash the eggs before boiling. If you purchase fresh eggs or specifically for pickling, they most likely will have been washed, although if not specified - you may wish to ask.

Refrigerate the eggs for at least 1 hour, and wash them in warm water about 100 - 110 degrees F. If you have it, TekTrol solution can be used (I rinse, although the product is safe not to); OR you can use commercially available egg wash, OR you can use Betadine diluted in the water to look like weak tea (also good for washing hatching eggs if you choose to go this route). A soft toothbrush or the like will do well to carefully scrub the eggs. Commercial egg washers are available but are quite costly, to the tune of $250 plus shipping. My hubby is working on his own model which is much more economical and should be available soon!

If you are going to carton the eggs, let them dry first. Otherwise, they may stick to the carton and break when they are pried out.

If you are ready to pickle, the washed eggs can go straight into a big pot to boil, I put about two layers deep of eggs only, and cover with about 1" of potable water. If you have poor quality water, you may wish to use drinking water to boil the eggs. If you have ever boiled eggs and had a somewhat "off" taste, it can be the water that they were boiled in. Cover the pot, if possible, and heat over medium burner until it starts to boil. Time eggs for 4-6 minutes after boiling, depending on the size of the egg.

Drain the water from the pan carefully. For best peeling, immediately immerse eggs into ice or ice water in the sink. (Thanks, Jen, for that trick!) Let the eggs cool there for a few minutes, then pick them out to peel. Rinse peeled eggs carefully. If you have a sprayer at your kitchen sink, it will help get rid of fragments of shell left behind.

Pickle according to your taste! If you like dill, you can use commercially available pickling spices or try a like recipe that you put together yourself. Dill flavor can be varied by adding more fresh or dried dill herb, garlic cloves, and/or jalapeno peppers. You can even add your favorite fresh veggies - some slices of onion, green pepper, cauliflower, broccoli, carrots.....be creative! Make sure veggies are fresh, old or tainted veggies will make a poor pickled product. If you like very spicy flavors, try using pickled jalapeno juice or pickled hot sausage juice. If you like pickled beets, pickled beet juice makes lovely pickled eggs.

Vinegar is good for preserving but in large quantities will make your eggs tough. Cut the vinegar about 1 part vinegar to 3 parts water for more tender eggs. For basic ideas and spices, try adding 1/2 teaspoon of black or white pepper per pint jar. Loose spices like that tend to make a cloudy pickle syrup, but garlic powder can be added or replace the pepper, or onion powder, or a combination of any or all of these spices. Cajun seasoning or cayenne pepper can also add good spice to your life, and your pickles.

We have found that processing under pressure is superior to water-bath canning for positively sealed jars. I will assume that you know how to can, or have a book or website that tells you how to do that end of things.

Here are more basic tips if you are into canning: You can use good quality water to put in your canning jars, and process it like any other canned product, for emergency water. This also keeps the inside of your jars clean! How cool is that?

Also in an electrical outage, if you know it is long term, it is best to have a good store of canning jars, and lids and rings. You can preserve so much of what is in your refrigerator or freezer(s) by canning it, and save hundreds of dollars AND have plenty of food to eat!  : )

My mother taught me NOT to mess with the tops of jar lids while waiting for them to seal, by pressing on them or touching the tops you can cause a false seal, it looks like a seal but it isn't sealed, you will have a wasted jar of finished product.

Eggs can also be frozen, but that is another page to finish at another time....

HAPPY PICKLING!!



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