Pickled Pink Quail Eggs Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: **Use my Boiled Quail Egg Recipe**
30-36 boiled quail eggs fill a pint jar
1 1/2 C. white vinegar
1 c. water
1 tsp. dried dill
1/8 tsp. dry red pepper
3 tsp. salt
1/8 tsp. mustard seed
1 Tbs. minced onion
1/4 tsp.minced garlic
1/4 C. beet juice or pickled beet juice
|
|
Directions: |
Directions:Prepare the boiled eggs and pack them into a pint canning jar. Simmer pickling liquids and spices in a nonreactive pan for 10 min. Strain mixture. If you wish to seal them, while mixture is still hot, pour it over eggs & cap the jar using a new jar lid & ring. (They are sealed when the lid makes a "pop" sound and does not spring back in the middle.) Refrigerate at least 12 hrs. before serving. This is a milder recipe, so experiment with the pepper. The beet juice for "Pinkness" is optional! |
|
Personal
Notes: |
Personal
Notes: Boiled or raw quail eggs may be used in any recipe you like that call for hen eggs. Exchange is 3 or 4 to 1 large. Their yolks are lighter yellow and the shell membranes are tougher than hen eggs. Quail eggs are not strong tasting; nor do they smell strange! Many folks love 'em pickled!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Pickled Pink Quail Eggs is from