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.
