Pickled Quail Eggs Recipe
The combination of apple cider vinegar, champagne vinegar, beet juice, cardamom pods, and peppercorns creates a symphony of tastes that will leave you craving more.
Ingredients
- 12-15 Quail Eggs
- Water and Ice for Ice Bath
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Champagne Vinegar
- ⅓ cup Beet Juice
- 8 Cardamom pods
- 1 Tablespoon Peppercorns
Instructions
- Fill the saucepan two inches higher than the quail eggs with water and place the quail eggs in the saucepan.
- For 5 minutes, simmer the mixture on low heat after it comes to a boil.
- To prevent further cooking, place cooked eggs in an ice bath (cold water and ice in a bowl).
- Put the quail eggs in an airtight container once they have been peeled.
- With cardamom pods and peppercorns, drizzle apple cider vinegar, champagne vinegar, and beet juice over the quail eggs.
- Before enjoying the pickled eggs, let them sit for eight hours.