Pickled Quail Eggs Recipe

As seen in the 2027 Culinary Calendar

September 10, 2026

Stanley Dry, Photos by Eugenia Uhl,

Pickled quail eggs are cute, but that doesn’t mean they aren’t delicious.

Ingredients

24 quail eggs

2 tbsp. white vinegar

BRINE

1 1/2 cups vinegar (you can use white or apple cider vinegar)

2/3 cup dry white wine

2 cloves garlic, smashed

10 whole peppercorns

6 whole allspice berries

1/4 tsp. whole mustard seeds

2 bay leaves

1. FOR THE EGGS Place the eggs into the pot and fill the pot with water to cover the eggs. Add the vinegar.

2. Place the pot on the stove and allow the water to come to a simmer. Cook 6 minutes. While the eggs are cooking, prepare an ice bath by filling a bowl with water and ice. Remove the eggs from the stove and place the eggs in the ice bath.

3. Peel the eggs (the vinegar helps with that) and set aside.

4. FOR THE BRINE Place the vinegar and wine in a nonreactive pan. Bring the vinegar/wine mixture to a boil. Boil 5 minutes.

5. Remove the pot from the stove. Take 2 pint jars and divide the vinegar mixture between them. Add 1 clove of the garlic to each. Place 5 peppercorns, 3 allspice berries, half the mustard seeds, and 1 bay leaf in each jar. Then add 12 eggs to each jar. Place the lids on and put them in the refrigerator. The eggs are not properly canned, so keep them in the refrigerator. They will be gone before you know it.