Nif's Dilled Quail Eggs

Transform your appetizer game with *Nif’s Dilled Quail Eggs*, a tangy, herby delight that's as gorgeous as it is flavorful. Tiny, tender quail eggs are gently boiled, peeled, and immersed in a homemade pickling brine infused with white vinegar, fresh dill, garlic, mustard seeds, black peppercorns, and a hint of optional chili flakes for a subtle kick. This quick-pickling process creates a zesty snack perfect for charcuterie boards, elegant salads, or as a stand-alone low-carb treat. Ready in just 30 minutes of prep and cooking time, this recipe is an irresistible blend of convenience and gourmet flair. Perfectly suited for entertaining or meal prep, these pickled quail eggs are a unique way to wow your palate.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 24 pieces quail eggs
• 1.5 cups white vinegar
• 0.5 cups water
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 2 pieces garlic cloves, smashed
• 4 sprigs fresh dill sprigs
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 0.5 teaspoons red chili flakes (optional)

Directions

Step 1

Place the quail eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a gentle simmer.

Step 2

Simmer the quail eggs for 4 minutes, then remove the saucepan from heat and carefully transfer the eggs to a bowl of ice water. Let them cool completely for about 5 minutes.

Step 3

Once cooled, gently tap the eggs on a hard surface to crack the shells and carefully peel them. Rinse the peeled eggs under cold water to remove any remaining shell fragments, then set them aside.

Step 4

In a medium saucepan, combine white vinegar, water, sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and red chili flakes (if using). Bring the mixture to a gentle boil over medium heat, stirring occasionally, until the sugar and salt dissolve.

Step 5

Remove the saucepan from heat and allow the pickling liquid to cool slightly for about 5 minutes.

Step 6

In a clean, sterilized glass jar or container, layer the boiled quail eggs and fresh dill sprigs.

Step 7

Slowly pour the warm pickling liquid (including the spices and garlic) over the eggs until they are fully submerged. Ensure there is at least 1/2 inch of liquid above the eggs.

Step 8

Seal the jar tightly with a lid and allow it to cool to room temperature before transferring it to the refrigerator.

Step 9

Let the eggs marinate for at least 24 hours before serving for the best flavor. They can be stored in the fridge for up to 2 weeks.

Step 10

Serve cold as a snack, on salads, or as a unique appetizer. Enjoy!

Nutrition Facts

Serving size	(726.2g)

Amount per serving	% Daily Value*
Calories	483.2

Total Fat 25.3g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 0g
Cholesterol 1824.0mg	0%
Sodium 2098.5mg	0%
Total Carbohydrate 18.6g	0%
Dietary Fiber 1.4g	0%
Total Sugars 12.9g
Protein 30.4g	0%

Vitamin D 288.0IU	0%
Calcium 189.4mg	0%
Iron 8.5mg	0%
Potassium 637.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 28.7%

Carbs: 17.6%