Beet Pickled Quail Eggs Recipes

BEET-PICKLED QUAIL EGGS

Steps:

• Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to a boil in a small pot, stirring until sugar and salt are dissolved. Let cool completely. Pass through a fine sieve; discard solids.
• Cover eggs with 1 inch of water in a small saucepan. Bring to a boil; remove from heat, cover, and let sit 3 minutes. Transfer to an ice-water bath until chilled. Drain and peel eggs.
• Place eggs in a container. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve with accompaniments.

PICKLED EGGS WITH BEETS

Steps:

• Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

PICKLED QUAIL EGGS

Steps:

• Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil. Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes. Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder. Bring beet liquid to a boil in a small saucepan along with vinegar, sugar, salt, bay leaves, and cloves, stirring until sugar is dissolved. Remove from heat and cool pickling liquid completely, about 1 hour.
• While pickling liquid cools, cover eggs with cold water by 1 inch in a small saucepan and bring to a boil, stirring gently (to help center the yolks in eggs). Reduce heat and gently boil eggs, uncovered and undisturbed, 3 minutes (or 10 minutes for regular eggs). Pour off water and shake pan so eggs hit each other, lightly cracking shells. Cover eggs with cold water and let stand 15 minutes (to stop cooking and facilitate peeling).
• Drain and peel eggs, then transfer to a glass jar or deep bowl. Reserve 2 tablespoons pickling liquid (for watercress salad vinaigrette; recipe precedes) and pour remaining liquid over eggs. Let eggs (quail or regular) pickle, covered, 24 hours.

PICKLED RED BEET EGGS

Steps:

• Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
• Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
• Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.