Prep 5 mins
Cook 0 mins
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. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. These will come out nicely yellowish-green.
- 1 (15 ounce) can quail eggs
- 1 cup pickle juice, dill-style
- 1 cup rice vinegar or 1 cup white vinegar
- 2 garlic cloves, peeled and lightly smashed
- 4 peppercorns, lightly cracked
- fresh dill
- Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
- Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
- Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.