¤24 Quail eggs ¤1 cup water ¤1 cup vinegar ¤1 tea spoon salt (or not) ¤clove garlic, crushed (up to you i didn't but i will next time) ¤ spices 1. Put the eggs in a pot of cold water. Allow the eggs to sit and obtain room temperature before boiling. The water should reach about 1 inch (2.54 cm) above the top of the eggs. You can also use a saucepan instead of a pot. 2. Bring the water with the eggs to a boil. 3. Set the eggs in cold or even ice water momentarily before peeling. This often makes the peeling of the tough shell and membrane easier. 4. Peel the shell membranes from the quail eggs to be pickled. You can discard those shells in your compost bin. 5. Repeat the rinsing of the eggs after the shells are removed to rid the egg of small shell pieces. Be careful about not breaking the yolk of the eggs as you handle this. This can lead that pickling mixture to get a bit murky. 6. Put the eggs into canning jars. The size of jar you choose depends on your needs. Make sure that the jars have been properly sterilized and that they have lids that seal tightly. You can pat the eggs dry with a paper towel before transferring them to the canning jars. 7. Make the pickling mixture. You can make the mixture while preparing the eggs, or after you've made them. 8. Refrigerate the eggs for at least 1 day before eating them. How long you refrigerate them for depends on your preferences and the mixture you're using. Enjoy these tasty eggs on their own, sprinkled with a dash of parsley, or with a bit of coarse salt.