Pickled quail eggs. 150 eggs. 3 quart jars. 1 chopped onion. Boil and peel. 5 cups vinegar mixed with 1/2 cup ball bread and butter pickle seasoning 1 cup sugar. Bring to boil. Put eggs and onion in jars. Pour hot liquid over covering eggs completely. Put lids on. Refrigerate. Do not water bath and do not leave out. Refrigerate
Quail eggs are a delicacy and I'll get them whenever I can find fresh eggs for sale. I love pickled quail eggs (the only pickled egg I'll eat) and this is a recipe I developed when I lived in MS and we raised Pharaoh Quail.