Pickled Quail Eggs with a Kick Quick and Yummy

Ingredients

PICKLED QUAIL EGGS – INGREDIENTS

• 36 Quail Eggs, hard boiled and peeled
• 2 cups Apple Cider Vinegar (I like this brand)
• 1 cup White Vinegar
• 1 Tablespoon Sea Salt
• 2 Teaspoons of Pickling Spice (I recommend looking for one without MSG)
• 1 Teaspoon of Red Pepper Flakes (if you want less heat you can reduce this amount)
• 4 cloves of garlic that have been peeled and cut in half
• 2 Pint Sized or 1 Quart Sized Mason Jar with a Wide Mouth Opening (easier access)

Directions

Boil the eggs, let them cool and peel them.

1. Take your apple cider vinegar, white vinegar, sea salt, pickling spice and garlic and add them to a pot.
2. Bring to a low boil and then remove them from the heat.
3. Let the pickling mixture cool to room temperature.
4. Fill each pint jar 1/2 the eggs, or all of them in the quart jar.
5. Then pour the pickling mixture over the eggs until they are completely covered.
6. Put the lid on the jar and put them in the refrigerator.
7. Let them sit in the fridge about 1 week for the best flavor.
8. They should last up to 4 months in the refrigerator. But good luck keeping them around that long!