Pickled Quail Eggs

1. 1 Quail eggs包装 20 个 约等于 $5.00 10 个
2. 2 Vinegar 9%包装 500 毫升 约等于 $1.30 40 毫升
3. 3 Sugar 8 克
4. 4 Salt 4 克
5. 5 Bay leaves 按口味
6. 6 Black peppercorns 2 克
7. 7 Allspice 按口味
8. 8 Dill包装 50 克 约等于 $1.80 3 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.