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...
- The Beard and The Baker: Quick Spicy Pickles
- Karen's Kitchen Stories: Jalapeño Pickled Eggs
- A Day in the Life on the Farm: Gardiniera
- Savory Moments: Quick Pickled Radishes
- Lemon Blossoms: Pickled Jalapenos (Taqueria Style)
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Quick Pickled Radishes with Black Peppercorns
- Culinary Adventures with Camilla: Pickled Quail Eggs
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.
- 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
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...