Pickled Quail Eggs Shooters Anyone?

A tangy, spicy snack that’s perfect for quail egg shooters, charcuterie boards, or straight from the jar!

If you like pickles, and you like a little kick, you're going to love this farm-fresh snack. I whipped up a fun and fancy recipe for Pickled Quail Egg Shooters—they’re tangy, briny, protein-packed, and just a little bit spicy (just like me 😘)!

Ingredients (for 1 pint jar):

• 12–18 boiled and peeled quail eggs

• 1 cup white vinegar

• ½ cup water

• 1 tsp salt

• 1 tsp sugar (optional, balances acidity)

• ½ tsp black peppercorns

• 1 garlic clove (smashed)

• ½ tsp mustard seeds

• ½ tsp crushed red pepper (adjust to taste)

• Ponzu - a few dashes

• hot sauce - a few dashes

• soy sauce - a few dashes

• teriyaki sauce - a few dashes

• sesame oil - a few dashes

Instructions:

1. Boil & Peel the Eggs

   • Place quail eggs in a pot, cover with water.

   • Bring to a boil, then simmer 3–4 minutes.

   • Cool in ice water immediately and set aside.

2. Prepare the Brine

   • In a saucepan, combine vinegar, water, salt, sugar, and spices.

   • Bring to a boil, stir to dissolve, then remove from heat.

3. Pack the Jar

   • Layer peeled eggs into a clean glass jar.

   • Add garlic, Ponzu, hot sauce, soy sauce, teriyaki sauce, sesame oil, and any optional peppers

4. Pour the Brine

   • Pour room temperature brine over the eggs until fully covered, leave about an inch for space.

   • Seal and refrigerate.

5. Wait (the hardest part!)

   • Let them sit for at least 48 hours, but 1 week gives the best flavor.

   • Keeps in the fridge and enjoy!