These tasty little pickled quail eggs are perfect little protein snacks or great for a charcuterie tray when the guests arrive!
The quail egg yolk-to-white ratio is different than chicken eggs…these have more yolk!
Pickled Quail Eggs
- 20 hard-boiled quail eggs (recipe below), peeled
- 2-3 beets, cleaned and ends trimmed, quartered
- 1 cup water
- 1 teaspoon sea salt
- 2 teaspoons black peppercorns
- 1 shallot, small diced
- 2-3 garlic cloves, quartered
- 1 teaspoon dill
- 1/4 teaspoon celery seed
- 1/4 teaspoon fennel seed
- 1/4 teaspoon red pepper flakes
- 2 tablespoons raw honey
- To hard-boil the quail eggs: In a medium saucepan, gently place eggs in the bottom. Fill with water just to cover the tops of the eggs. Bring to a boil. Reduce heat to a simmer and cover. Let cook for 2½ minutes. Under the faucet, run cool water over the eggs in the saucepan. Gently add a large glass of ice cubes to stop the cooking process. Set aside to cool. Peel eggs.
- In a medium saucepan, place the beets, water, salt, peppercorns, shallot, garlic, dill, celery seed, fennel seed, and red pepper flakes. Bring to a boil. Reduce to a simmer and cover. Let stand for 30 minutes. Set aside.
Whisk in the raw honey and let stand until cooled.
- Add eggs and refrigerate in a lidded container for at least 24 hours.