Hot Pickled Quail Eggs Food

PICKLED QUAIL EGGS

Pickled Quail Eggs image

A simple and unusual item for a cocktail party or just for snacks. I get cans of the quail eggs already cooked from the asian market. The resulting eggs are bright yellow and full of delicious flavor.

Provided by QG6380

Categories Lunch/Snacks

Time P1DT5m

Yield 10 serving(s)

Number Of Ingredients 2

Ingredients

2 (15 ounce) cans quail eggs, in water, drained
1 (14 ounce) jar of hot pickled banana pepper rings, with juice

Steps:

Drain the eggs, add to a non-reactive container.
Add the peppers and juice.
Cover and refrigerate for at least a day, carefully mixing occasionally to make sure all the eggs get immersed in juice.
Serve eggs with pepper rings, with salt and pepper on the side if desired.

PICKLED QUAIL EGGS - DILL PICKLING

Pickled Quail Eggs - Dill Pickling image

One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. These will come out nicely yellowish-green.

Provided by Diann is Cooking

Categories < 15 Mins

Time 5m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can quail eggs
1 cup pickle juice, dill-style
1 cup rice vinegar or 1 cup white vinegar
2 garlic cloves, peeled and lightly smashed
4 peppercorns, lightly cracked
fresh dill

Steps:

Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.

Nutrition Facts : Calories 137.2, Fat 9.5, SaturatedFat 3, Cholesterol 723.4, Sodium 121.1, Carbohydrate 0.8, Sugar 0.4, Protein 11.3

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