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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 2–3 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
• 8 cloves
• 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