Hot Pickled Quail Eggs

Total Time:
1 hr 2 min
Prep:
20 min
Inactive:
2 min
Cook:
40 min

Yield:
2 pints
Level:
Intermediate

Ingredients
  • 4 dozen quail eggs
  • 3 cups white vinegar
  • 4 teaspoons salt
  • 3 teaspoons cayenne pepper
  • 6 garlic cloves
  • 12 peppercorns
  • 10 whole allspice
  • 2 teaspoons yellow mustard seeds
  • 4 whole cloves
  • 2 bay leaves
  • 2 fresh hot peppers
Directions
  • Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.

  • Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.

  • Allow properly sealed jars to sit at least 2 weeks before eating.


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4.0 5
its because of the USDA and all of their additives and hormones and steroids etc......... that people have to whine about the way its preserved item not reviewed by moderator and published
All of Emerils's recipes are top notch. What I disagree with is the processing method. When a person teaches how to do something like canning they need to follow scientifically approves methods. You know Grandma or Emeril might do it a certain way and should mostly be okay. But what about the times that a problem would crop up. Just not worth making a family member or friend ill or even causing death. Home canners need to follow the USDA recommendations for safety regarding proper equipment and approved recipes. I urge Food Network to check with the USDA on Canning recipes before they endorse them and make a nation think alternate methods would be okay, Thank you so much, item not reviewed by moderator and published
How they can get by with putting this out there for the naive public I don't know. The following is copied from the National Center for Home Food Preservation. I gave the recipe a poor rating in hopes that you would read this. Also because they are endangering the public by including canning instructions. There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). Storing Eggs After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality. Please keep your family safe and do not can eggs. Store them in the refrigerator. V item not reviewed by moderator and published
Quail eggs are the best when you use this recipe. I am glad to get this recipe as I am raising quail and have many eggs. You will need a beverage to drink when you eat these eggs! item not reviewed by moderator and published
This pickling episode brought back so many memories! I had lost the recipe my mother and grandmother used but you graciously brought it all back. Thank you so much. Not only for the great tasting recipe but for the memories. D. Babb Blythe item not reviewed by moderator and published
People are capable of making their own informed decision. From : http://kuntzfamily.com/recipes/pickled_eggs.shtml<div><span>There is a potential risk of botulism. Here are the facts surrounding home canning pickled eggs: </span><br /><br /><span>The </span>NCHFP<span> (The National Center for Home Food Preperation) states that home canned pickled eggs should always be refrigerated at 39 degrees F (3.8 C) or lower. The reason for this is that botulism can grow in the following conditions:</span><ul><li>No Oxygen</li><li>Temperatures above 39 Degrees F</li><li>Where the PH value is greater than 4.6</li></ul><span>What does this mean?</span><ul><li>There is no oxygen inside of the canned jar which could breed botulism.</li><li>If unrefrigerated, the temperature inside the jar will be above 39 degrees (also can breed botulism)</li><li>But the recipe calls for 5% acidic vinegar, which has a PH of 2.4 - which prevents botulism from growing</li></ul><span>Hard boiled eggs have a PH around 6.8 - So it is possible for botulism to grow because the vinegar does not penetrate deeply into the egg. Therefore, you must make sure your peeled, hard boiled eggs do not have any cracks, cuts, splits or tears in them. They should be blemish free. Doing this will prevent botulism spores from entering the egg. </span><br /><br /><span>The following points are the most critical to ensure safety from botulism:</span><ul><li>All peeled eggs used should be free of nicks, cuts, holes or punctures</li><li>Use all vinegar with a 5% acidity level, do not cut with water</li><li>Cooking times and temperatures related below should be strictly adhered to</li><li>Sterilization of all jars, lids, rings, and paraphernalia is required</li></ul><span>What is the probability or risk of getting botulism?</span><ul><li>On average, in the USA, there are 23 cases of botulism per year. (out of 450 million people)</li><li>Millions of home brewed pickled eggs are consumed each year.</li><li>There has only been 1 reported case of botulism caused by home pickled eggs, back in 1997. <br />See: Botulism in Pickled Eggs - In this report you will read that this individual did a number of things wrong when he prepared his pickled eggs.</li></ul><span>If you have any doubts about canning pickled eggs, simply refrigerate your jars. </span><br /><br /><span>If you do choose to keep your canned eggs un-refrigerated, you should keep them as cool as possible and out of direct sunlight. </span><br /><br /><span>The following recipes assume you are experienced with canning and all the safety requirements that go along with canning, such as: Keeping everything sterile, washing your hands, rinsing the eggs and pre-heating them to kill any surface spores before packing in the jar etc. </span><br /><br /><span>Having dispensed with the litigical requirements, onto a mouth watering treat: </span><br /></div> item not reviewed by moderator and published

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