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quail eggs in a red brine in a mason jar sitting next to 3 cartons of quail eggs

Hot & Spicy Pickled Eggs

This recipe uses fresh jalapeno and garlic with Cholula hot sauce to create a spicy brine for your eggs.
5 from 1 vote
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Equipment

  • quart sized glass jar with lid

Ingredients

For the Brine

  • 1 cup water
  • 1 cup 5% white vinegar
  • 1/2 cup Cholula hot sauce
  • 1 tbls pickling salt
  • 3 dozed quail eggs hard boiled and peeled
  • 1-2 jalapeno pappers sliced
  • 5-6 garlic cloves peeled

Instructions

  • In a medium saucepan, combine 1 cup water, 1 cup 5% vinegar, 1/2 cup hot sauce, and pickling salt. Bring to boil and continue cooking for 5 minutes. Remove from heat.
  • In a quart size mason jar, place a single layer of boiled and peeled eggs followed by a few slices of jalapeno peppers and a clove of peeled garlic. Continue placing layers until the jar is full.
  • Take your brine and pour it in to the jar with the eggs, working carefully as the liquid is still hot. The eggs should be completely submerged in the brine.
  • Place an airtight lid on the jar and store in the fridge. Eggs will take 5-10 days to soak up the brine, with the flavor increasing over time.

Notes

 

  1. Sub out 1 dozen small/medium fresh chicken eggs for quail eggs. 
  2. Eggs purchased from the grocery store should not be used in this method of home food preservation. 
  3. Eggs should be stored in fridge at all times.
  4. Use eggs within 3-4 months for best quality.