Pickledquaileggsredwinevinegar Recipes

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PICKLED QUAIL EGGS - RED WINE VINEGAR



Pickled Quail Eggs - Red Wine Vinegar image

One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. Preparation time does not include marinating time.

Provided by Diann is Cooking

Categories     < 15 Mins

Time 10m

Yield 5 serving(s)

Number Of Ingredients 6

1 (15 ounce) can quail eggs
2 cups red wine vinegar
25 cloves, whole
2 garlic cloves, crushed or 1/4 teaspoon garlic powder
water (optional)
1 slice jalapeno (optional)

Steps:

  • 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.).
  • 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.
  • Cover and set in refrigerator for 4 days, or longer. Swirl occasionally.
  • Drain and serve. Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.

HOT PICKLED QUAIL EGGS



Hot Pickled Quail Eggs image

Provided by Food Network

Categories     appetizer

Time 1h2m

Yield 2 pints

Number Of Ingredients 11

4 dozen quail eggs
3 cups white vinegar
4 teaspoons salt
3 teaspoons cayenne pepper
6 garlic cloves
12 peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves
2 bay leaves
2 fresh hot peppers

Steps:

  • Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
  • Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
  • Allow properly sealed jars to sit at least 2 weeks before eating.

QUICK PICKLES WITH MASTER VINEGAR BRINE



Quick Pickles with Master Vinegar Brine image

Master mind? How about a Master Brine! This simple vinegar-based brine can be used to pickle nearly any vegetable! I've always said if you can boil water, you can make a pickle. This recipe is for Dilly Beans, but you could also use carrot spears, raw okra or even cherry tomatoes. Quick pickles are also known as refrigerator pickles. They are vegetables that are pickled in a vinegar, water and salt - and sometimes sugar - solution and stored in the refrigerator. They do not need canning when refrigerated and only require a few days in the brine before they can be enjoyed.

Provided by Virginia Willis

Time 15m

Yield 2 1/2 cups brine; about 4 pints of vegetables

Number Of Ingredients 8

2 1/2 cups distilled white vinegar (5% acidity)
1/4 cup pickling salt (see Cook's Note)
4 sprigs fresh dill or 4 teaspoons dill seed
4 cloves garlic, peeled and halved
2 teaspoons yellow mustard seeds
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
2 1/2 pounds green beans, preferably a combination or green and yellow wax beans (see Cook's Note)

Steps:

  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
  • Meanwhile, sterilize the jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on the rack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry upside-down on the prepared rack or towel and sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
  • Bring 2 1/2 cups water, the vinegar and salt to a boil in a medium saucepan over medium heat. Meanwhile, place 1 dill sprig or 1 teaspoon dill seed, 1 clove garlic, 1/2 teaspoon mustard seeds, 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized glass jars with tight lids. Divide the red pepper flakes among the jars. Set aside.
  • Wash and trim the stem end of the beans so that they fit in the jar. (I like to leave the pretty curled end intact.) Pack the beans into the prepared jars, leaving 1/2 inch of headspace at the top of each jar. Carefully pour the boiling pickling liquid over the green beans in the jars, leaving 1/2 inch of headroom between the top of the liquid and the top of the jar. Seal with the lids and rings. Refrigerate up to 2 weeks.

PICKLED QUAIL EGGS RECIPE - (3.8/5)



Pickled Quail Eggs Recipe - (3.8/5) image

Provided by Pattywak

Number Of Ingredients 11

PICKLING INGREDIENTS:
25 quail eggs, boiled
1 1/2 cup vinegar
1 cup water
3/4 teaspoon dill seed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seed
1/2 teaspoon onion juice
1/2 teaspoon garlic, minced
1/4 teaspoon red pepper or any Louisiana Hot Sauce (optional for spicy)

Steps:

  • First thing you need to do is check for cracked eggs. Then soak your eggs in warm water for a few minutes and clean. Place eggs in a pan, cover with cold water, at least 1 inch above the eggs. Bring water to a rolling boil before removing from heat. Allow eggs to stand in hot water for 10 minutes. Gently stir them occasionally to prevent the yolk from settling to one side. Drain water and cover eggs with white vinegar, at least 1 inch above the eggs. Stir the eggs every few hours. After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg. Rinse the eggs thoroughly and peel them. Then rinse them again and place them in a 1-quart canning jar. Place pickling ingredients in a pan and simmer for 15 minutes. Pour the pickling liquid into the quart jar, completely covering the eggs. When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.

PICKLED QUAIL EGGS - DILL PICKLING



Pickled Quail Eggs - Dill Pickling image

One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. These will come out nicely yellowish-green.

Provided by Diann is Cooking

Categories     < 15 Mins

Time 5m

Yield 5 serving(s)

Number Of Ingredients 6

1 (15 ounce) can quail eggs
1 cup pickle juice, dill-style
1 cup rice vinegar or 1 cup white vinegar
2 garlic cloves, peeled and lightly smashed
4 peppercorns, lightly cracked
fresh dill

Steps:

  • Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
  • Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
  • Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.

Nutrition Facts : Calories 137.2, Fat 9.5, SaturatedFat 3, Cholesterol 723.4, Sodium 121.1, Carbohydrate 0.8, Sugar 0.4, Protein 11.3

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

  • Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  • Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g

RED VINEGAR PICKLES



Red Vinegar Pickles image

Provided by Tony Maws

Categories     Vegetarian     Low Cal     Backyard BBQ     Horseradish     Vinegar     Cucumber     Summer     Chill     Boil     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 16

2 1/4 cups water
2/3 cup red wine vinegar
6 1/8-inch-thick rounds peeled fresh horseradish
4 fresh dill sprigs
2 tablespoons salt
2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon whole allspice
1/2 teaspoon juniper berries
1 bay leaf
1 serrano chile, halved (with seeds)
1 pound pickling cucumbers or Persian cucumbers, cut into 1/4-inch-thick rounds (3 1/2 to 4 cups)
1/2 large red onion, thinly sliced
Ingredient info: Juniper berries are available in the spice section of most supermarkets.

Steps:

  • Bring first 13 ingredients to boil in large saucepan, stirring until salt dissolves. Place cucumber rounds and onion in large glass container. Pour brine over. Cool slightly. Cover and refrigerate at least 8 hours or overnight. DO AHEAD: Pickles can be made 2 weeks ahead. Keep refrigerated.

PICKLED QUAIL EGGS



Pickled Quail Eggs image

Categories     Egg     Game     Marinate     Vegetarian     Vinegar     Beet     Clove     Boil     Gourmet

Yield Makes 24

Number Of Ingredients 7

3 pounds beets (8 medium, including greens), scrubbed and stems trimmed to 1 1/2 inches
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
2 Turkish bay leaves or 1 California
5 whole cloves
24 quail eggs or 5 regular large eggs

Steps:

  • Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil. Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes. Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder. Bring beet liquid to a boil in a small saucepan along with vinegar, sugar, salt, bay leaves, and cloves, stirring until sugar is dissolved. Remove from heat and cool pickling liquid completely, about 1 hour.
  • While pickling liquid cools, cover eggs with cold water by 1 inch in a small saucepan and bring to a boil, stirring gently (to help center the yolks in eggs). Reduce heat and gently boil eggs, uncovered and undisturbed, 3 minutes (or 10 minutes for regular eggs). Pour off water and shake pan so eggs hit each other, lightly cracking shells. Cover eggs with cold water and let stand 15 minutes (to stop cooking and facilitate peeling).
  • Drain and peel eggs, then transfer to a glass jar or deep bowl. Reserve 2 tablespoons pickling liquid (for watercress salad vinaigrette; recipe precedes) and pour remaining liquid over eggs. Let eggs (quail or regular) pickle, covered, 24 hours.

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