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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

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