Pickled Quail Eggs Recipe 39

PICKLED QUAIL EGGS - DILL PICKLING

Steps:

• Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
• Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
• Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.

PICKLED QUAIL EGGS RECIPE - (3.8/5)

Steps:

• First thing you need to do is check for cracked eggs. Then soak your eggs in warm water for a few minutes and clean. Place eggs in a pan, cover with cold water, at least 1 inch above the eggs. Bring water to a rolling boil before removing from heat. Allow eggs to stand in hot water for 10 minutes. Gently stir them occasionally to prevent the yolk from settling to one side. Drain water and cover eggs with white vinegar, at least 1 inch above the eggs. Stir the eggs every few hours. After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg. Rinse the eggs thoroughly and peel them. Then rinse them again and place them in a 1-quart canning jar. Place pickling ingredients in a pan and simmer for 15 minutes. Pour the pickling liquid into the quart jar, completely covering the eggs. When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.

PICKLED QUAIL EGGS - RED WINE VINEGAR

Steps:

• Drain the can, and insert a clove into each egg; I am assuming there are approximately 25 eggs in each can. (There may be more.).
• In a container, place the eggs, add the other seasonings (including the slice of jalapeno if you wish), and cover with red wine vinegar. Alternatively, make a vinegar to water ratio of 3 or 4 parts to 1 part, if otherwise the taste will be too vinegary for you.
• Cover and set in refrigerator for 4 days, or longer. Swirl occasionally.
• Drain and serve. Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.