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Here's my recipe:

2 cups White Vinegar

½ Small Sliced Onion

1-1/2 tsp Mustard Seeds

1/2 tsp Dillweed

1/2 tsp Ground Black Pepper

6 Cloves Garlic

8 oz Can Sliced Jalapeño Peppers with juice

60 Boiled and Peeled Quail Eggs

1 tsp Pickling Salt

Crushed Red Pepper

3 Glass Canning Jars with lids and rings

Separate the jalapeño, onion, and garlic

Put crushed red pepper in the bottom of the jars so that roughly 50% of the area is covered with pepper flakes

Layer the eggs, jalapeños, onions, and garlic in the canning jars

Combine jalapeño juice and vinegar with mustard, dillweed, black pepper, and salt

Bring vinegar mixture to a boil

Pour vinegar mixture into the jars filling them ¼” to 1/8” from the top. Add additional white vinegar if necessary

Can in boiling water for 10 minutes
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