Eggs, Pickled, Quail, Jeff's Spicy Cajun

Ingredients

• 36 boiled and peeled quail eggs
• 2 cups white vinegar
• 2 tbsp Zatarain’s Creole Seasoning
• 1 tbsp white sugar
• 1 tsp Zs shrimp and crab boil
• 1 tsp cayenne pepper
• 1 tsp Ground jalapeño powder
• 1 tsp SPG (Salt Pepper Garlic mix)
• 1 small to medium jalapeno; thinly sliced remove seeds to reduce heat; or add another jalapeno for more spice!
• 2-3 cloves fresh garlic
• [photo:1]

Directions

For the Brine

1. Combine vinegar, sugar, 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

This recipe is a work in progress. The idea of using Zatarain’s crab boil came to me after using some of their Creole seasoning in a different pickled egg recipe and it tastes awesome!!!