PICKLED QUAIL EGGS

by Il_Bagattel, Saturday, August 18, 2012, 07:17 @ Qwibqwib

These are a treat. Fill a liter or quart snap ring cap jar with hard boiled quail eggs. Add a couple of thin sliced garlic cloves and three or four of the tiny hot cayenne peppers, salt to taste (I like a lot), then top up with a 1 part vinegar/2 parts spring water mixture and let marinate for a couple of days before enjoying.

I experimented with all vinegar brines and it makes the eggs to tough and rubbery. I never tried sugar. I am with Qwibqwib. I like 'em spicey.

I also use organic apple cider vinegar as opposed to white vinegar. The eggs discolor somewhat, but I find that preferable to white vinegars which are most certainly from GMO wheat these days... and I no longer do wheat in any form. Gluten free.

I keep a jar of these in the refrigerator at all times. They don't need to be refrigerated, but in the summer they are more refreshing as a quick cool afternoon protein snack. Damn, now that I am thinking of it, lunch today will be smoked herring fillets (with olive oil, cracked black pepper and lemon), pickled quail eggs, some garden fresh sliced tomatoes picked this morning, and an avocado. Light, cool, filling and paleo.

Back in the 60s we used to do all day air mattress float trips on the pristine and beautiful Baron Fork Creek in NE Oklahoma. We wrapped a truck inner-tube around an ice chest for our floating food supply. There was a small grocery/tavern under a big bluff on the road to the creek that sold jars of pickled quail eggs. We would always buy a couple of jars for the float. This is where I picked up my taste for the quail eggs in brine. It took me several experiments to finally hit on a reasonable facsimile of those eggs.