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Pickled Pink Quail Eggs Recipe

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This recipe for Pickled Pink Quail Eggs is from LOVIN' SPOONFULS... , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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!

 

 

 

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