Beet Pickled Quail Eggs

April 8, 2015


Last year my sister made these delicious beet-pickled eggs, but after finding some quail eggs through Farm Fresh to You (use code WHIT1117 for $10 off your first order), I knew I needed to give these a fun twist!


Beet Pickled Quail Eggs

recipe via Martha Stewart

  • 1 beet, peeled & grated
  • 1 cup white balsamic vinegar
  • heaping 1/4 cup sugar
  • 1 teaspoon coarse salt
  • 1 dried bay leaf
  • 1 teaspoon juniper berries
  • 24 quail eggs (I did 12 quail eggs and 1/2 dozen chicken eggs)
  1. Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to boil in a small pot, stirring until sugar/salt are dissolved.
  2. Let mixture cool and then strain through a fine sieve. Discard solids.
  3. Cover eggs with 1 inch in a small saucepan. Bring to a rolling boil, remove from heat, cover and let sit for 3 minutes (be sure to use a timer!).
  4. Transfer eggs to an ice bath until chilled. Drain and peel eggs.
  5. Place eggs in an airtight container and top with beet vinegar mixture.
  6. Cover, chill and refrigerate for 4-5 days.
  7. Slice in half and serve with celery leaves and flaky sea salt.




Beet Pickled Quail Eggs




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