Pickled Quail Eggs - Red Wine Vinegar
photo by Peter J
- Ready In:
- 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)
- 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.).
- 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.
- Cover and set in refrigerator for 4 days, or longer. Swirl occasionally.
- Drain and serve. Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.
Questions & Replies
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These were wonderful! First time I've pickled quail eggs and the smaller size does let them both pickle faster and allow the flavor to penetrate further. The extra richness of quail egg yolks adds another dimension as well. Only change I made was to steam fresh quail eggs for 15 mins rather than use canned which I haven't seen around here before.
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I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.