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Pickled quail eggs
snacks and sides | makes 1 large jar
1. Combine all the ingredients except the eggs in saucepan on medium heat. Boil, then simmer for 23 min. Cool.
2. Place the eggs in a sterilised jar and pour over the vinegar mix. Marinate for at least 24 hours in fridge before serving.
Recipe Andy Harris
Photo David Loftus
from Issue 2
ingredients 120ml white wine vinegar
60ml dry white wine
¼ tsp celery seeds
¼ tsp aniseed
2 bay leaves
½ tsp each fennel seeds, peppercorns and coriander seeds
½ tsp paprika
½ tsp sea salt
2 shallots, sliced
24 boiled, peeled quail eggs