Pickled Quail Eggs

2 dozen hard boiled and peeled quail eggs (makes 1 pint jar)
3/4 C. vinegar (we like equal parts white wine and apple cider)
1 tsp. pickling spice (minced onion, dill, mustard seeds)
1 tsp. kosher salt
optional additions: cajun seasoning, spicy chiles (fresh or dried), yellow mustard (my favorite)

• bring vinegar, salt and spices to a boil
• meanwhile pack eggs into a clean and sterile jar
• pour boiling liquid over eggs and top with a clean lid and band
• cool on the counter for an hour+
• place these in the fridge and they will be good for several weeks!

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