Ingredients
- 36 boiled and peeled quail eggs
- 2 cups white vinegar
- 2 tbsp Zatarain’s Creole Seasoning
- 1 tbsp white sugar
- 1 tsp Zs shrimp and crab boil
- 1 tsp cayenne pepper
- 1 tsp Ground jalapeño powder
- 1 tsp SPG (Salt Pepper Garlic mix)
- 1 small to medium jalapeno; thinly sliced remove seeds to reduce heat; or add another jalapeno for more spice!
- 2-3 cloves fresh garlic
- [photo:1]
Directions
For the Brine
- Combine vinegar, sugar, Cajun spice and optional salt in medium saucepan. Bring to a boil, then simmer 5 minutes.
- While brine is simmering, add layer of boiled & peeled eggs to quart jar. Continue adding layers of eggs, alternating between adding jalapenos and garlic to each layer.
- Once brine is complete and cooled, pour brine over the eggs, ensuring all eggs are submerged in liquid.
- Tighten lid on jar, and store eggs in fridge. Allow at least 2-3 days for eggs to soak up seasoning.
Notes
This recipe is a work in progress. The idea of using Zatarain’s crab boil came to me after using some of their Creole seasoning in a different pickled egg recipe and it tastes awesome!!!