Pickled Quail Eggs - Red Wine Vinegar

1. 1

   Drain the can, and insert a clove into each egg; I am assuming there are approximately 25 eggs in each can. (There may be more.).

2. 2

   In a container, place the eggs, add the other seasonings (including the slice of jalapeno if you wish), and cover with red wine vinegar. Alternatively, make a vinegar to water ratio of 3 or 4 parts to 1 part, if otherwise the taste will be too vinegary for you.

3. 3

   Cover and set in refrigerator for 4 days, or longer. Swirl occasionally.

4. 4

   Drain and serve. Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.