Pickled Quail Eggs

1. 1

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

2. 2

   Add 1 tablespoon vinegar.

3. 3

   Bring to boil.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Repeat with remaining eggs.

9. 9

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

10. 10

    Add remaining 1 cup vinegar.

11. 11

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

12. 12

    Add 1 tablespoon coarse salt.

13. 13

    Close jar and shake gently; chill 24 hours.

14. 14

    DO AHEAD: Can be made 1 week ahead.

15. 15

    Keep chilled.

No additional tips available.