Pickled quail eggs are a delightful treat that can elevate your appetizer game or serve as a unique garnish. They are simple to make and pack a flavor punch. Here’s how you can prepare these tasty delights at home.
Pickled Quail Eggs
These vibrant, tangy little eggs are perfect for snacking or adding to salads and charcuterie boards. Follow the recipe below and impress your friends and family with this delicious delicacy.
Ingredients
- 12 quail eggs
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon mustard seeds
- 5-6 whole black peppercorns
- 1 clove garlic, peeled and crushed
- 1-2 sprigs of fresh dill (optional)
Instructions
- Start by bringing a small pot of water to a boil. Carefully add the quail eggs and boil them for about 3-4 minutes. This will give you soft, perfectly cooked quail eggs.
- Once cooked, remove the eggs from the pot and transfer them to an ice bath for a few minutes to stop the cooking process. This also makes them easier to peel.
- Peel the quail eggs carefully, ensuring you don’t break them. Set aside.
- In a separate pot, combine the vinegar, water, salt, sugar, mustard seeds, black peppercorns, and garlic. Bring the mixture to a simmer and stir until the salt and sugar dissolve.
- Once the pickling liquid is ready, remove it from the heat and let it cool slightly. If you’re using dill, you can add it for extra flavor.
- Place the peeled quail eggs in a sterilized jar. Pour the warm pickling liquid over the eggs, ensuring they are fully submerged. Seal the jar with a lid.
- Let the eggs sit at room temperature for an hour, then transfer the jar to the refrigerator. Allow the eggs to pickle for at least 24 hours before consuming them, though they will taste even better after a few days.
Once your pickled quail eggs are ready, enjoy them as a tangy snack or a sophisticated addition to your next gathering. They are sure to be a hit!
source: www.jamieoliver.com
