Skip to main content

Pickled Quail Eggs #NationalPickleMonth


July is National Pickle Month! And, as we all know, I'm a little pickle obsessed. I have pickled everything from blueberries and pumpkin to radishes and ramps. So, I invited some blogging friends to join me in kicking off the month. Here's the pickle line-up...

Pickled Quail Eggs 

I had received some quail eggs from friends and was excited to pickle them. Another friend said that she had tasted pickled quail eggs recently. I piped up, "I have some quail eggs!" Of course you do, she said.

Ingredients


  • 12 quail eggs
  • 1 shallot, peeled and sliced
  • 1/2 C vinegar (I used white vinegar)
  • 1/4 C water
  • 1 T sea salt
  • 1 t organic granulated sugar
  • 1 t dill seeds
  • 1 t red pepper chile flakes
  • sprigs of fresh thyme
  • Also needed: sterile jar with lid

 Procedure

Place quail eggs in a pot and cover with water. Bring to a boil. Boil for 1 minute. Remove from heat and let cool in the cooking water for 3 minutes. Drain and rinse. When cool enough to handle, peel and set aside.


Place dill and chile flakes in your sterile jar. Layer in sliced shallots, peeled eggs, and fresh thyme.

Combine vinegar, water, salt, and sugar in a sauce pan. Bring to a simmer. Swirl until the sugar and salt is completely dissolved. Pour the hot liquid over the eggs. Cover with a lid, then marinate for at least 24 hours before serving.


I still haven't decided if I will use these on a cheeseboard or as a garnish for some 4th of July Bloody Marys. We'll see. Stay tuned...

Comments

  1. Whatever you choose to use them for they will be an adorable little addition.

    ReplyDelete
  2. I love quail eggs - they are just too adorable! Pickling them is a great idea!

    ReplyDelete
  3. I definitely need to start using quail eggs...especially if it means pickling them! These sound lovely!

    ReplyDelete
  4. I think you should make tiny little quail deviled eggs, lol! They are soooo cute! Thanks for hosting!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce