Pickled Quail Eggs

1. 1 Quail eggspacote 20 unidades ≈ $5.00 10 unidades
2. 2 Vinegar 9%pacote 500 ml ≈ $1.30 40 ml
3. 3 Sugar 8 g
4. 4 Salt 4 g
5. 5 Bay leaves a gosto
6. 6 Black peppercorns 2 g
7. 7 Allspice a gosto
8. 8 Dillpacote 50 g ≈ $1.80 3 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.