Spicy Cajun Pickled Quail Eggs
These Cajun spiced pickle eggs are sure to hit the spot when you're craving a spicy, salty snack!
Equipment
- 1 quart size jar
Ingredients
- 36 boiled and peeled quail eggs see notes above for tips to easily peel
- 2 tbsp cajun spice
- 1 tsp cayenne pepper
- 1/2 tsp pickling and canning salt optional - add salt to your taste preference
- 1 small to medium jalapeno; thinly sliced remove seeds to reduce heat; or add another jalapeno for more spice!
- 2-3 cloves fresh garlic
- 1 cup water
- 1 cup distilled white vinegar
Instructions
For the Brine
- Combine vinegar, water, Cajun spice and optional salt in medium saucepan. Bring to a boil, then simmer 5 minutes.
- While brine is simmering, add layer of boiled & peeled eggs to quart jar. Continue adding layers of eggs, alternating between adding jalapenos and garlic to each layer.
- Once brine is complete and cooled, pour brine over the eggs, ensuring all eggs are submerged in liquid.
- Tighten lid on jar, and store eggs in fridge. Allow at least 2-3 days for eggs to soak up seasoning.
Notes
Calories are based on calorie content of 1 quail egg.