No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (107g) Recipe makes 5 servings The following items or measurements are not included below: pickle juice 4 peppercorns
Calories 137
Calories from Fat 85		(62%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 723mg		241%
Sodium 121mg		5%
Potassium 117mg		3%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.4g
Protein 11.3g		22%
detailed view... how is this calculated?

Pickled Quail Eggs - Dill Pickling

Recipe #366901 | 5 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Diann is Cooking
Apr 20, 2009

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.

SERVES 5 (change servings and units)

Ingredients

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

Directions

1
Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
2
Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
3
Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.