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Yes we are buried under pullet and quail eggs and yes here is still another recipe for pickled quail eggs. Like all other sequels it might be redundant, but have had a lot of requests and you gotta do what you gotta do. It follows. Got our facebook page set up and it is coming along nicely, however I can see that it can be quite a black hole where all of your time can go into with very little effort. It is still fun and have found lots of friends and a few fans. Great for networking. It would be a great project for the winter months when there is not too much else going on here.
Pickled Quail Eggs 3 the final sequel.
SWEET AND SOUR EGGS
1 3/4 cups of apple cider
1/2 cup cider vinegar 12 oz. red cinnamon candy (like the little red cinnamon hearts)
1 tablespoon mixed pickling spices 2 teaspoons Kosher or pickling salt (the course kind)
1 teaspoon garlic salt
Hard boil 24 eggs and cool. Peel the eggs. Heat all of the pickling ingredients to a boil. Simmer for 15 minutes. Cool. Pack eggs into a glass jar and pour pickling liquid over the top. Let sit for two days before eating. These will keep in the refrigerator for about 2 weeks. They are yummy.
