Pickled Quail Eggs

1. 1 Quail eggspack 20 pcs ≈ $5.00 10 pcs
2. 2 Vinegar 9%pack 500 ml ≈ $1.30 40 ml
3. 3 Sugar 8 g
4. 4 Salt 4 g
5. 5 Bay leaves to taste
6. 6 Black peppercorns 2 g
7. 7 Allspice to taste
8. 8 Dillpack 50 g ≈ $1.80 3 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Hard-boil the quail¹ eggs for 4 minutes after the water comes to a boil, cool in cold water, and peel.

2. In a small saucepan, combine 120 ml water, 40 ml 9% vinegar², 8 g sugar, 4 g salt, bay leaf, peppercorns, and allspice. Boil for 2 minutes, then cool until warm.

3. Put the dill⁸ and eggs in a 0.25 l jar.

4. Pour the warm marinade over the eggs to the rim and close with a lid.

5. Refrigerate for 2 days, carefully turning the jar over once a day.

6. Store in the refrigerator for up to 10 days.