Pickled eggs can be made with just about any kind of egg, including quail eggs. Close to 20 percent smaller than the eggs most chickens lay, the quail has a flavor as delicate as its size. When coupled with your favorite pickling flavor, the results are often delicious. For your next dinner or social gathering, try serving this pickled dish as an appetizer for rave reviews from your guests. On the other hand, you could just eat them yourself for a snack at home.
Place the quail eggs in a large pot and fill with cold water until the water is at least 1 inch above the eggs. Turn the burner on high and heat the water until boiling.
Cook the eggs for 5 minutes and then remove from heat. Drain the hot water out of the pot and add more cold water, covering the eggs completely.
Cut the onion into thin slices and the garlic cloves into tiny pieces. Set both aside until later. Whole garlic cloves work well, as does dried minced garlic.
Peel the shells off the eggs by gently tapping them on a flat surface or with a spoon and place in a quart jar. As long as it is clean and has a lid, any kind of jar is usable.
Put the onion slices and garlic pieces in the jar on top of the boiled eggs.
Put the vinegar, sugar and water in the saucepan. Cook on medium heat until the sugar dissolves, stirring often. Remove from heat and pour into the jar until all of the eggs are covered.
Leave the jar alone until the contents cool completely. Next, cover with a lid and place in fridge, allowing the eggs to pickle for 24 hours before eating them. Store the pickled quail eggs in the fridge for up to 2 weeks.
The juice left over from a jar of pickled bologna or pickles will also work for pickling quail eggs.