Pickled Quail Eggs
- 1/2 cup cider vinegar
- 1/2 cup water
- 1/2 cup peeled and grated beet (from about 1/2 medium beet)
- 4 teaspoons granulated sugar
- 2 teaspoons kosher salt, plus more for serving
- 2 teaspoons pickling spice
- 24 quail eggs
- This recipe is gluten-free
- Produce
- Beet (1/2 cup)
- Meat
- Quail eggs (24)
- Condiments
- Cider vinegar (1/2 cup)
- Cooking & Baking
- Granulated sugar (4 teaspoons)
- Kosher salt (2 teaspoons)
- Pickling spice (2 teaspoons)
- Drinks
- Water (1/2 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published December 6, 2012 (2 months ago).
39 people saved this recipe.
