Pickled Quail Eggs Red Wine Vinegar Recipes

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RED PICKLED EGGS WITH BEET JUICE



Red Pickled Eggs With Beet Juice image

These classic red pickled eggs are a simple preparation with a combination of vinegar, liquid from canned beets, and sugar. Enjoy them as a bar snack.

Provided by Diana Rattray

Categories     Snack     Appetizer

Time P7DT20m

Number Of Ingredients 7

6 medium eggs, hard-cooked
1 cup apple cider vinegar
1 cup beet liquid (from canned beets)
1/3 cup sugar
1/2 teaspoon kosher salt
1/4 cup chopped onion
3 whole cloves

Steps:

  • In a saucepan, combine vinegar, beet liquid, sugar, salt, onion, and whole cloves . Bring to a boil, stirring to dissolve sugar.

Nutrition Facts : Calories 135 kcal, Carbohydrate 17 g, Cholesterol 164 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 182 mg, Sugar 15 g, Fat 4 g, ServingSize 6 eggs (6 servings), UnsaturatedFat 0 g

PICKLED QUAIL EGGS - DILL PICKLING



Pickled Quail Eggs - Dill Pickling image

One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. These will come out nicely yellowish-green.

Provided by Diann is Cooking

Categories     < 15 Mins

Time 5m

Yield 5 serving(s)

Number Of Ingredients 6

1 (15 ounce) can quail eggs
1 cup pickle juice, dill-style
1 cup rice vinegar or 1 cup white vinegar
2 garlic cloves, peeled and lightly smashed
4 peppercorns, lightly cracked
fresh dill

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.

Nutrition Facts : Calories 137.2, Fat 9.5, SaturatedFat 3, Cholesterol 723.4, Sodium 121.1, Carbohydrate 0.8, Sugar 0.4, Protein 11.3

PICKLED QUAIL EGGS - RED WINE VINEGAR



Pickled Quail Eggs - Red Wine Vinegar image

One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. Preparation time does not include marinating time.

Provided by Diann is Cooking

Categories     < 15 Mins

Time 10m

Yield 5 serving(s)

Number Of Ingredients 6

1 (15 ounce) can quail eggs
2 cups red wine vinegar
25 cloves, whole
2 garlic cloves, crushed or 1/4 teaspoon garlic powder
water (optional)
1 slice jalapeno (optional)

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.

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