Pickledquaileggsredwinevinegar Recipes

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.

PICKLED QUAIL EGGS

Steps:

• Drain the eggs, add to a non-reactive container.
• Add the peppers and juice.
• Cover and refrigerate for at least a day, carefully mixing occasionally to make sure all the eggs get immersed in juice.
• Serve eggs with pepper rings, with salt and pepper on the side if desired.

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.