Pickled Quail Eggs - Red Wine Vinegar Recipe

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Pickled Quail Eggs - Red Wine Vinegar
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Ingredients:

  • 1 (15 oz) can quail eggs
  • 25 cloves, whole
  • water (optional)
  • 1 slice jalapeno (optional)

Directions:

  1. 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.).
  2. 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.
  3. Cover and set in refrigerator for 4 days, or longer. Swirl occasionally.
  4. Drain and serve. Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 29.72 Kcal (124 kJ)
Calories from fat 5.72 Kcal
% Daily Value*
Total Fat 0.64g 1%
Cholesterol 47.85mg 16%
Sodium 15.93mg 1%
Potassium 56.52mg 1%
Total Carbs 0.59g 0%
Sugars 0.12g 0%
Dietary Fiber 0.11g 0%
Protein 0.84g 2%
Vitamin C 4.7mg 8%
Iron 0.3mg 1%
Calcium 11.9mg 1%
Amount Per 100 g
Calories 28.23 Kcal (118 kJ)
Calories from fat 5.43 Kcal
% Daily Value*
Total Fat 0.6g 1%
Cholesterol 45.46mg 16%
Sodium 15.13mg 1%
Potassium 53.69mg 1%
Total Carbs 0.56g 0%
Sugars 0.12g 0%
Dietary Fiber 0.1g 0%
Protein 0.8g 2%
Vitamin C 4.4mg 8%
Iron 0.2mg 1%
Calcium 11.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 0
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • sugar free

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