Spicy Pickled Quail Eggs

July 20, 2025

Have you ever tried a pickled egg? Most people I mention them to, whether pickled eggs or specifically quail eggs, have never tried one! I knew that when we got quail, I had to start pickling the eggs myself! If you’re ever near a Buc-ee's, stop in and grab a jar of their pickled quail eggs to try for yourself! If you're ever near me in the UP, I can hook you up with a fresh jar too! And for those who raise quail or pick up a dozen at the farmers' market, this recipe is for you!

These pickled quail eggs are not shelf-stable. This recipe is meant to be stored in the fridge and eaten within the month. My partner and I enjoy a spicier pickled quail egg, so I add fresh and dried peppers for some heat! 

How to enjoy pickled quail eggs:

- cut into wedges for a charcuterie board

- sliced for a sandwich

- chopped in a salad

- whole from the jar with a pickled pepper

Amount of eggs needed:

I hard boil 50 quail eggs for three 1-pint jars because I often have many to use. I typically fit about 14 eggs per 1-pint jar, but I boil a few extra to account for mistakes made while peeling or the few that I snack on. I also save a few eggs for my quail to enjoy as a treat! You could simply use a dozen eggs for one 1-pint jar or 50 for 3 jars!

Flavor:

The pickled quail eggs are ready to taste after just a few days of sitting in the fridge; however, they say the best flavor is achieved after one week in the fridge. When available, I will add fresh or dried dill but it is optional. Don’t skip the apple cider vinegar in this recipe! Jalapeño is my go-to, fresh, spicy pepper, but I also add dried habanero as well to spice it up even more! It is up to you how much jalapeño to include per jar. If you want to crunch on a pickled jalapeño in the same bite as every pickled egg, chop 1 jalapeño per jar into roughly 15 slices, otherwise 1 jalapeño could be split among the jars. Also, to up the spiciness, leave the seeds in the peppers. I typically pickle a mix of jalapeños, some with seeds and some without. 

Equipment:

• small/medium pot

• measuring spoons

• measuring cups

• spoon or mesh strainer 

• knife

• cutting board

• 2 bowls

• 1-3 1-pint wide mouth jars with lids

Ingredients: 

• 12, ~32 or ~50 quail eggs for 1, 2 or 3 jars

• 1-3 jalapeños

• water

• white vinegar

• apple cider vinegar

• sugar 

• kosher salt (larger grains)

• pickling spice

• ice cubes

• dried dill *optional*

• dried habanero or other spicy pepper *optional*

Brine: (If you're only pickling a dozen quail eggs, halve the brine recipe!)

• 1 cup vinegar

• 1 cup water

• ½ cup apple cider vinegar

• ¼ cup sugar

In each jar:

• chopped peppers

• 1 teaspoon pickling spice

• 1 tablespoon kosher salt

Directions:

Step 1: Wash ~12-50 quail eggs (enough for 1-3 jars) and let dry on a towel.

Step 2: Place eggs in a pot, bring to a boil, then reduce to a gentle boil for 6 minutes.

Step 3: Transfer eggs to an ice bath to cool using a spoon or strainer.

Step 4: While eggs cool, chop jalapeños (with or without seeds) and divide among jars.

Step 5: Peel the eggs, rinse in a separate bowl of clean water, and add 12-15 eggs per jar on top of peppers.

Step 6: Add salt and pickling spice to each jar.

Step 7: Prepare the brine, bring to a boil, and pour into jars. Seal jars tightly.

Step 8: Refrigerate for a few days before eating. Best enjoyed within a month.

Step by step with images:

Congrats!! You have successfully pickled those quail eggs! Get excited to enjoy eggs in a whole new way!!

I hope this inspires you to try pickled quail eggs soon! Let me know what you think! Drop a comment below or tag me @jessmoutdoors on Instagram!