While it does sound a bit odd, don’t knock Pickled Grapes until you have tried it! This condiment is the perfect mixture of sweet and tart.
Pickled Quail Eggs
During the design of our submission for the 2017 World Champion Squirrel Cook-off in Bentonville, Arkansas, my team (The Squirrel Nut Dippers) decided upon a quick addition of Pickled Quail Eggs to help boost a little depth, color, and flavor to our Banana Leaf Wrapped Sticky Rice (recipe to come later).
The tiny, pickled game eggs worked beautifully as a garnish, they’re also quite delicious and satisfying all by themselves – and easy to prepare if you have a small sauce pan while camping or hiking in the Ozark woods.
1 dozen fresh quail eggs
3 cups water, (initially for boiling eggs)
2 cups of white vinegar
1/2 cup of water
1/4 cup sugar
1/4 cup salt
4 whole star anise
1 teaspoon mustard seeds
1 teaspoon pink peppercorns
1 teaspoon black peppercorns
1 teaspoon minced garlic
3 whole Thai chilies
Place the quail eggs and initial three cups of cold water in pot then place over an open fire. Once the water boils for one minute, remove from heat, and allow eggs to rest and cool.
Once the quail eggs are cool enough to handle, peel eggs and set aside in small jar or bowl. Dispose of the water.
In a clean pot add the vinegar, water, sugar, salt, star anise, mustard seeds, peppercorns, garlic and chilies. Place the pot over an open flame and heat while mixing well until salt and sugar are dissolved. Once the mixture starts to simmer, pour over eggs and allow to set for at least 20 minutes or until cooled. Keep in air tight container and devour at will!