Place hard-boiled, peeled quail eggs and peeled garlic cloves in a glass canning jar, leaving about 1 inch of space at the top. In a stainless steel pot, bring vinegars and white wine to a simmer on the stovetop. Add salt and spices, and simmer for 5 minutes. Remove from heat and let cool. Pour liquid over eggs and garlic in canning jar so that eggs are completely submerged. Screw on lid, and keep in refrigerator for 1 to 2 weeks while the eggs season in the pickling brine. Pickled eggs will keep in the refrigerator for up to 3 months.

Fresh eggs can be hard to peel, especially quail eggs. For best results, follow these directions. Make a pinhole in the large end of the egg (this is where the air sac is located). Place eggs in a single layer in a saucepan of cold water, with about 1 inch of water above the eggs. Place the lid on the pan and bring to a boil. Remove from heat and let sit with the cover on for 10 minutes. Remove eggs from the hot water and put in a bath of ice water for one minute. While the eggs are in the ice bath, heat the hot water to a simmer. After one minute of cold, place eggs in simmering water for only 10 seconds. This will heat up and expand the shell away from the still-cold egg inside. Crack the shell from the large end where the pinhole was made. Gently roll the egg between your hands to crack and loosen the shell all over before starting to peel under cold, running water.