Pickled Quails Eggs
  • 180mls white balsamic vinegar
  • 90mls white wine
  • 1.25mls celery seeds
  • 1.25mls aniseed
  • 12 whole cloves
  • 2 bay leaves
  • 2.5mls fennel seeds
  • 5mls pink peppercorns
  • 2.5mls coriander seeds
  • 5mls salt
  • 1 large shallot, cut in half and thinly sliced
  • 18 quail eggs
  1. Place the vinegar, wine, celery seeds, aniseed, cloves, bay leaves, fennel seeds, peppercorns, coriander seeds, salt and shallot into a sauce pan
  2. Bring to the boil on a medium heat
  3. Reduce the heat and leave to simmer for 3 minutes
  4. Set aside to cool
  5. Bring a medium sized sauce pan filled ¾ of the way with water to the boil
  6. Add a splash of cheap vinegar to the water
  7. Place 6 of the eggs into the water very carefully
  8. Boil for 2 and a half minutes
  9. Place into a bowl of ice water
  10. Repeat until all of the eggs have been boiled
  11. Once cooled, peel and place into a sterilized glass jar
  12. Pour over the cooled pickling liquid
  13. Put the lid on the jar and place into the fridge for 24 hours
Recipe by Lavender and Lime at https://tandysinclair.com/pickled-quails-eggs/