Pickled Pink Quail Eggs Recipe
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Category: |
Category: |
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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
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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! |
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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!
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