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small yellow quail egg on fork with jalapeno

Quick Pickled Eggs using Mrs. Wages

This easy recipe for pickled eggs is packed with flavor. Fresh jalapenos, onion, and garlic are all used to enhance the flavor of the packaged dill pickle brine.
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Servings: 4 quart jars
Ingredients Equipment Notes

Ingredients
  

  • 4 dozen small chicken eggs OR 12 dozen quail eggs (each quart jar will hold approx. 3 dozen quail eggs or 1 dozen small chicken eggs)
  • 1 package Mrs. Wages Dill Pickling Solution 6.5 oz pkg
  • 1 large onion
  • 1 ear garlic
  • 3 large jalapenos can use more or less
  • 7 1/3 cup water
  • 3 1/3 cup 5% distilled white vinegar

Equipment

  • 4 Quart Mason Jars sterilized and warm
  • 1 Large Pot
  • 1 Ladle

Notes

  1. Prepare eggs by hard boiling them. Once cooled, peel and rinse under cold water to remove any remaining shell or debris.
  2. Slice jalapeno and onion. Peel garlic. You will be adding these extra ingredients based on your personal taste. Feel free to omit or add extra.
  3. Prepare pickling solution according to instructions on Mrs. Wages Quick Dill Pickling package. Only follow instructions for preparing the liquid, not for packing or processing.
  4. Fill warm jars with a layer of peeled, boiled eggs, followed by several slices of onion, jalapeno and garlic. Repeat layer until jar is just about full (leave around an inch at the top).
  5. Carefully ladle the hot pickling solution into the jars until all ingredients are fully submerged. Put on lid and store in fridge.
Quail eggs will take 2-3 days to absorb the liquid, while small chicken eggs may take a little longer.
Note Mrs. Wages pickling pack is made for pickles. Using this seasoning for eggs is outside of their recommendations and is why you should not follow the packaging/processing instructions on the package. 
If you have leftover brine, Mrs. Wages states you can store in fridge for 1 week or freeze for up to 3 months. It is not recommended to only prepare half of the package.