There are various ways to flavor and color pickled quail eggs. I used turmeric for a pretty yellow color. This was used as an appetizer for the Topanga Mountain School fundraiser, and it was gobbled up real quick. I also added pickled, turmeric english peas, which I’ll explain how to do as well. I have a new vision for this, which is to make cashew cream sauce and drizzle that all over.

 

This is how I do it, for 2 dozen quail eggs. The picture above is 5 dozen quail eggs.

Start with the brine, because it needs time to cool down.

~ 1.5 cups of apple cider vinegar. (you can you rice vinegar if you want)

~1/2 cup of water

~ 2 tsp black pepper

~ 2 tsp. sea salt (I use real salt brand)

~ Fresh Turmeric Root, approximately 1/8 cup, or a little more, diced. (if you chop them a little bigger, it’s easier to spoon out the eggs, without getting little raw pieces of turmeric root with it.)

You can use 2 tsp. of ground turmeric powder if you prefer. 

Put all ingredients into a pot, and get it to a boil. I boil it a couple minutes, to make sure the turmeric is cooked a little, and the salt is dissolved.

Put the brine aside. If you want it to cool down faster, put it in the fridge or freezer, just don’t forget about it if you put it in the freezer!

Then cook the quail eggs. 

I searched a lot on cooking quail eggs, perfect for pickling, and there are a few answers to this, but I chose this way and it works.

Gently place 2 dozen quail eggs in cool water in a little pot, and bring them to a boil. Boil for 4 minutes exactly. Sometimes I’ll do 10 seconds less.

Make sure you have a bowl of ice water ready before they’re done boiling. After 4 minutes, not a bit longer, quickly and gently scoop the eggs with a spoon and place them into the cold water.

They’ll cool down pretty quickly and then you can start peeling the eggs gently. They’re easy, just be gentle.

Put the eggs into a clean mason jar.

Once the brine is cooled down, pour the brine in the jar with the eggs. Close the jar and shake a little. Then put it in the fridge. Wait 3 days to a week before eating them so they’re nice and pickled. The eggs should last a month from the time you bottled them.

The pickled turmeric english peas:

It’s basically the same thing, but you’ll pour the brine HOT in the jar with the peas in them. That way it blanches it a little. It’s a perfect little sour, crunchy, turmeric pea, flavor burst!

You can use a lot less brine, depending how many fresh peas you feel like shelling.

Top the salad with little greens, radishes, pickled peas, and whatever else you like.