I don't know why I never had pickled eggs before. I have an 18-piece package of quail eggs that were meant for making the Filipino deep fried bright orange battered egg snack called kwek kwek but changed my mind and pickled them instead. It's easy to prepare if you use sweet pickle liquid.
All the recipes available online have strong flavors like onions, garlic, and pickling spice. The ingredients on the label of sweet pickles are water, vinegar, sugar, salt, preservatives, and natural flavors. I don't taste any onions or garlic which is what I prefer. I heated equal amounts of cane vinegar and water, added sugar, and sea salt and mixed it with the pickle liquid. Perfect flavor! I love it with mixed heirloom grape tomatoes and pieces of sweet petit pickles.
Sweet Pickled Eggs
18 quail or 6 chicken eggs
½ cup white or apple cider vinegar
½ cup water
2 tablespoons sugar, more if desired
¾ teaspoon sea salt
1 cup sweet pickle liquid
- Place eggs in a saucepan and cover with water. Heat water and eggs, covered, to boiling. Turn heat off and leave quail eggs in water for 4 minutes; chicken eggs for 8 minutes.
- Drain and rinse in cool water. Leave to cool completely.
- Carefully peel the eggs and set aside.
- Rinse the saucepan and add vinegar, water, sugar, and salt. Heat until sugar and salt are dissolved; taste and adjust, adding more sugar and salt if desired.
- Boil for 1 minute then transfer into a 4-cup measuring cup; leave to cool completely. Stir in sweet pickle juice.
- Place eggs in a jar. Fill with pickling liquid. Cover jar and chill in the refrigerator.
- Quail eggs are ready in 2 days, chicken eggs 1 week to 2 weeks.