Pickled Quail Eggs - Red Wine Vinegar |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. Preparation time does not include marinating time. Ingredients:
1 (15 ounce) can quail eggs |
2 cups red wine vinegar |
25 cloves, whole |
2 garlic cloves, crushed or 1/4 teaspoon garlic powder |
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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