Pickled Quail Eggs

(courtesy of Jaci Chambers, owner, Rusty Skillet Ranch & Quail Farm in Reno. Makes 1 pint-sized jar)

“This is a fun recipe to play with; you could add jalapeños or Sriracha to the mix to spice it up, or use different types of vinegar,” Chambers says.

2 cups filtered water

1 cup white vinegar

2 tablespoons salt

1 tablespoon pickling spice

¼ teaspoon sugar

¼ teaspoon sugar

½ teaspoon dried dill weed

4 cloves of garlic

18 hard-boiled and peeled quail eggs*

Peel and smash garlic. Place all ingredients except quail eggs in saucepan and simmer while stirring to dissolve salt and sugar, about 5 minutes. Place peeled eggs in pint-sized Mason jar, strain pickling juice, and pour over eggs. Place in refrigerator for at least 5 days before using to get best flavor.

*To hard-boil quail eggs, place eggs in boiling pot of water for 4 minutes; do not overcrowd. It’s best to do this in batches in a single layer. Remove to bowl of ice water for 10 minutes, or until cool to the touch, before trying to peel.

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