Pickled Quail Eggs

Name: Pickled Quail Eggs
Ingredients: 1 10-pack fresh quail eggs*; 1 tablespoon plus 1 cup distilled white vinegar; 1 1/2 cups ice cubes; 1 tablespoon coarse kosher salt; *Quail eggs are available at some supermarkets, farmers' markets, and specialty foods stores, but if you can't find them, pickled onions are a delicious stand-in.

5 ingredients

15 steps

Ingredients

1 10-pack fresh quail eggs*
1 tablespoon plus 1 cup distilled white vinegar
1 1/2 cups ice cubes
1 tablespoon coarse kosher salt
*Quail eggs are available at some supermarkets, farmers' markets, and specialty foods stores, but if you can't find them, pickled onions are a delicious stand-in.

Directions

1

Place quail eggs in small saucepan; add enough cold water to cover by 1 inch.
2

Add 1 tablespoon vinegar.
3

Bring to boil.
4

Remove pan from heat; cover and let stand 5 minutes.
5

Add ice cubes to pan; let stand 15 minutes to cool.
6

Gently tap top and bottom ends of each egg on work surface to loosen shell.
7

Starting at bottom (rounded) end of 1 egg, carefully remove shell, pinching and squeezing egg between fingers.
8

Repeat with remaining eggs.
9

Place peeled eggs in 1 1/2- to 2-cup glass jar with lid.
10

Add remaining 1 cup vinegar.
11

Close jar; refrigerate at least 1 day and up to 2 days.
12

Add 1 tablespoon coarse salt.
13

Close jar and shake gently; chill 24 hours.
14

DO AHEAD: Can be made 1 week ahead.
15

Keep chilled.