Quote:
I think pickled Quail eggs are different than my pickled eggs. I've seen them in the local markets and they are white while mine are red from the beets.
Here's my old family recipie:
1 can whole beets
1 can sliced beets
1 cup white vinegar
1 lg glass jar w/ lid (I use a gallon sized pickle jar)
12-18 hard boiled eggs (shells removed)
Water to fill jar
Open the cans of beets and pour into the jar. Add 1 cup vinegar. Add enough eggs to fill the jar, leaving 1" from the top. Fill the jar with enough water to cover eggs. Put lid on the jar and put in the fridge for 1-2 weeks, shaking/mixing every 3-4 days. Eggs are done and ready to eat when the whites are colored purple thru and thru. The yokes usually don't turn purple(not sure why).
To make a second batch with remaining beets and broth, simply add 1 can of beets and 1/2 cup vinegar, eggs to fill jar, & water. After the second batch of pickled eggs, discard remaining contents and start from scratch to make more.
My clan likes to eat the beets just as much as the eggs. Great with salt & pepper.
Great, now I'm hungry for pickled eggs. Gonna have to get my jar out!!!
P.S. Cut the recipie in half for smaller jars. I don't know the shelf life for this recipie, mine usually don't last longer than a week tops before they are gone. And then I usually always make a second batch, so I'd say use your best judgement.
