Pickled quail egg recipe

I've only pickled chicken eggs and typically use medium size eggs when I do.

Smaller quail eggs will pickle quicker due to their small size.

First thing I do is put a pot of water on the stove with 1/4 cup vinegar in it and heat it up to 185 degrees and make sure it's full enough to cover the jars of eggs by 1 inch. This is the last step in the process.

I boil the eggs and peel them and in my quart jars I will put a couple cut up cloves of garlic and some sliced onion, bay leaves, hot pepper flakes, mustard seed and fill the jar about 2/3 full with vinegar and top it off with water.

I will drain the liquid into a stainless steel pot, add a liberal amount of salt, bring that to a boil and pour it back into the jar, wipe the top of the jar down and screw on the lid and ring.

Then put all the jars in the hot water bath for 15 minutes for pints and 20 minutes if using quart jars. When the time is up, remove the jars and put them on a towel to cool and they will form a vacuum.

They can be stored in a pantry if they form a vacuum or in a fridge if a vacuum doesn't form and eaten first.

I like to let them sit for at least a week before opening them to eat.