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mason jar of pickled eggs

Spicy Cajun Pickled Quail Eggs

These Cajun spiced pickle eggs are sure to hit the spot when you're craving a spicy, salty snack!
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Prep Time 30 minutes
Cook Time 25 minutes
Servings: 36 eggs
Course: Snack
Cuisine: American
Calories: 13
Ingredients Equipment Method Notes

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

Equipment

  • 1 quart size jar

Method
 

For the Brine
  1. Combine vinegar, water, Cajun spice and optional salt in medium saucepan. Bring to a boil, then simmer 5 minutes.
  2. 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.
  3. Once brine is complete and cooled, pour brine over the eggs, ensuring all eggs are submerged in liquid.
  4. 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.