- Boil the quail eggs for 2-3 minutes and peel them.
- In a saucepan, combine white vinegar, water, sugar, salt, and pickling spices such as mustard seeds, peppercorns, and bay leaves.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- In a jar, layer the quail eggs with sliced onion and garlic.
- Pour the hot pickling liquid over the eggs, making sure they are fully covered.
- Seal the jar and let it cool to room temperature.
- Refrigerate the pickled quail eggs for at least 24 hours before serving.
