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Author Topic: Pickled Quail Eggs  (Read 4498 times)
Woodman
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« on: June 22, 2004, 09:23:15 PM »

Do pickled quail eggs need to be refrigerated? Or can they be left at room temperature.
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Fivehollers
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Miss Hannah Mae Pike

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« Reply #1 on: June 23, 2004, 07:35:46 AM »

We just made our first batch for this year and I can them and then put one of the jars in the fridge. I use the hot water bath method of canning and since the jars are vacuum sealed I leave them in the cabinet unitl we need a new jar. Hope this helps.

Oh yeah...we usually wait to eat them for about 2 weeks let them get good and pickley...is that a word  :shock:  anyhoo.... :D
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Woodman
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« Reply #2 on: June 23, 2004, 11:52:02 PM »

Thanks for the reply. I did not use the water bath and my eggs turned dark when I left them out. My wife thought the water bath would cause the eggs to crumble.
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joip
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« Reply #3 on: July 28, 2004, 08:40:05 AM »

With the water bath method how long do you boil the jars for, also any idea of shelf life before going off

Thanks Joip
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Fivehollers
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Miss Hannah Mae Pike

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« Reply #4 on: July 29, 2004, 09:20:23 AM »

Well first off...if you leave the eggs out overnight they peel better and do not get crumbly, that is what happened last year and we decided to try some different methods because peeling quail eggs is a pain in the arse!  Anyway...I use hot jars and lids and I get the liquid (IE vinegar water mixture warm) We load the jars with the eggs, peppers, bay leaf and salt and pepper add the warm liquid put the tops on and hot bath for 10or 15 minutes (that is after the water comes to a full rolling boil) The eggs last for about a year if kept in a dark, cool place. not the fridge. After the  is open of course put them in the fridge but remember to take out the bay leaf and if you use les that a 5% vinegar add some lemon juice to the mix that will keep things from turning brown. Also make sure you have a tight seal cause air will turn them quick. I don't know if this helps. I do not use my pressure canner anymore because I have the food saver and I use the hot bath or cold pack/hot back method of canning. I am right in the middle of tomato season and although it is a pain and time consuming nothing like a little bit of summer in the dead of winter.

I hope this helps. Lori :lol:
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Fivehollers
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Miss Hannah Mae Pike

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« Reply #5 on: July 29, 2004, 09:24:14 AM »

Sorry about the typos. It is early and I have not had enough coffee yet. The eggs will naturally come apart if not peeled whole. It is hard to get all of them done perfectly because the membrane inside tends to stick to the egg. I have found that peeling them hot works best if you can stand it and under some running water. The other thing I have found is that if you start from the small end of the egg you can get them to peel almost 100%.  :lol:
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joip
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« Reply #6 on: July 30, 2004, 08:46:59 AM »

Thank you fivehollers the information was so needed it will help me alot as our breeding season will be starting soon and i really would like to pickle some eggs this time and will be using the water bath method, thanks

Joip
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Fivehollers
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Miss Hannah Mae Pike

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« Reply #7 on: July 30, 2004, 08:54:51 AM »

Hey no problem that is what  we are here for. I do have several recipies that we like if you are interested let me know and I will send them to you via email or I will post them here.  :lol:

It is funny that you say your season is just getting under way because ours is done. The birds are not laying anymore, well maybe one or two a week, and the last batch of pickled eggs I did was the other day. Looking forward to butchering some of the younger broods to put up for later in the winter. Yummy!  :lol:
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joip
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« Reply #8 on: July 31, 2004, 09:06:48 AM »

We officially have one month of winter left but the sun is well on its way back, some of my quail heve laid off and on through winter, i will be glad to see the back of winter the temps ranging from 30 in the mornings and reaching round 75 deg through the day, I can hear you laughing but yes 30 degs is freezing to me and have never seen snow in my life, I would love some recepies thanks, I have found a few on the net {never pickle in my life before so am looking forward to it), my email is joip@iprimus.com.au if you could put in the subject line "Quail Recepies" I would hate to miss it with all the junk mail I get, very much appreciated

Joip
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joip
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« Reply #9 on: November 08, 2004, 07:21:28 AM »

Ok try my 1st lot of pickel eggs made some mild ones, very nice but I notice the white of the egg was abit tough is this normal with pickel eggs or did I do something wrong along the way ?

Thanks Joip
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Fivehollers
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Miss Hannah Mae Pike

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« Reply #10 on: November 12, 2004, 08:01:00 AM »

normal -  :D  they are strange eggs to begin with and it seems that they are tough after boiling them, then to boil them again seems to not help in the toughness area. I like them like that tho, they get crumbly but I don't care about that either. They are yummy little guys.  :D

Lori
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joip
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« Reply #11 on: November 13, 2004, 05:59:57 AM »

Thats good then Fivehollers, I was wondering about boiling them twice but I'am happy now got plenty to pickle, I thought I might of over cook them or somethink

Thanks Joip
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