Whats the best vinger for picked quail eggs?

Discussion in 'Quail' started by Thegamekeeper, Oct 30, 2010.

  1. Thegamekeeper

    Thegamekeeper Out Of The Brooder

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    Oct 2, 2010
    ENGLAND UK
    Title pritty much says it all.

    Thanks.
     
  2. Robo

    Robo Chillin' With My Peeps

    Jul 15, 2010
    Knoxville,TN
    vinegar
     
  3. Buttercup Chillin

    Buttercup Chillin Chillin' With My Peeps

    Oct 27, 2008
    SouthEast TX
    The one you like best or whichever one strikes your fancy at the time, that is the one that is usually the best one.

    Sometimes I use ACV, sometimes Tarragon, sometimes Dill, you get the idea.
     
  4. kingmt

    kingmt Chillin' With My Peeps

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    May 1, 2009
    Mason WV
    I'm not sure what you mean. If you are asking about white or brown then I would say brown because the clear has had everything good for you taken out. If your asking brand or flavor that would depend on taste. I like ether dill or hot.
     
  5. aprophet

    aprophet Chillin' With My Peeps

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    Jan 12, 2010
    chesapeake Va.
    I am fond of apple cider vinegar and malt vinegar but I enjoy malt vinegar on my fries/chips as well
     
  6. Riverdale

    Riverdale Out Of The Brooder

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    Apr 20, 2008
    Riverdale, MI
    I prefer the flavor of either cider or malt over the plain white/white wine.
    *shrug*

    What flavor do YOU like? [​IMG]
     
  7. Thegamekeeper

    Thegamekeeper Out Of The Brooder

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    Oct 2, 2010
    ENGLAND UK
    Thanks robo, got the word wrong.

    By the way i am on the other side of the world in the UK, so some types of the vinegar you guys use, i may not be able to get my hands on.
    I did some quail eggs yestaday afternoon for pickling and used sarsons pickling vinegar, although its pure horrible, you cant even taste the quail eggs.
    just the horrible strong taste of the vinegar.

    Thanks.
     
  8. Buttercup Chillin

    Buttercup Chillin Chillin' With My Peeps

    Oct 27, 2008
    SouthEast TX
    I make those flavored vinegars I listed from either Apple cidar Vinegar or a bland White Vinegar. Find a vinegar that you like and use that. Or try cutting that strong vinegar with water or wine or apple juice. But make small batches, with less than 5% acidity the eggs won't stay good for as long. Some of my recipes cut the vinegar by half (1part Vinegar, 1/2 part water). I soak for up to 2 weeks and eat them up over the next Month.

    Also, pickle juice - Use up a jar of your favorite pickles and dunk in some hard cooked eggs, let sit for a couple of weeks. Walla - Pickled eggs that you should enjoy. Want hot - add chili powder, mustard, cayenne, horseradish, hot peppers whatever you like.

    Do you have pickled bologna there or some such thing, buy a small jar and eat up some bologna and toss in some hard cooked eggs. See above. Grew up on that in the summer time. Like cooked small beets tossed in too. Or just buy a jar of pickled beets (if you like them) and add in some hard cooked eggs.

    Make a small jar differently each week. If you like pickled eggs, you'll find a few ways that you just have to have in the frig at all times. I do, I have 3- Hot -Dill - Mustard.

    The fun is in the experimenting. Well you talked me into it, now I'm after some mustard pickled eggs.
     
  9. Hoppelchen

    Hoppelchen Out Of The Brooder

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    Oct 15, 2010
    Quote:To pickle anything successfully, you need a strong enough vinegar.

    In the UK, none of the commercially sold vinegars will be any good to you, and despite being actually quite weak, they taste ever so harsh [​IMG]

    However, there are three options:

    1) you get a mother of vinegar and start a culture, using up your old wine and beer. As a example, you can search for product 122.001.1 on www.brouwland.com (I can't get a direct url to this)

    2) You can make your own culture as well: http://www.ehow.co.uk/how_5752385_make-mother-vinegar.html but it can take up to 9 month.

    3) You can buy essence of vinegar in the German deli shop: https://germandeli.co.uk/sess/utn;j...pt?article=0020_Surig+Essigessenz+=28OV002=29 thats 25%, and you can dilute with water to desired strength. Because it's so strong, you need to keep the bottle safe so no-one can confuse it with something harmless.
     
  10. joe125

    joe125 Chillin' With My Peeps

    Sep 20, 2010
    Quote:To pickle anything successfully, you need a strong enough vinegar.

    In the UK, none of the commercially sold vinegars will be any good to you, and despite being actually quite weak, they taste ever so harsh [​IMG]

    However, there are three options:

    1) you get a mother of vinegar and start a culture, using up your old wine and beer. As a example, you can search for product 122.001.1 on www.brouwland.com (I can't get a direct url to this)

    2) You can make your own culture as well: http://www.ehow.co.uk/how_5752385_make-mother-vinegar.html but it can take up to 9 month.

    3) You can buy essence of vinegar in the German deli shop: https://germandeli.co.uk/sess/utn;j...pt?article=0020_Surig+Essigessenz+=28OV002=29 thats 25%, and you can dilute with water to desired strength. Because it's so strong, you need to keep the bottle safe so no-one can confuse it with something harmless.

    Short of making your own VINEGAR, here in the colonies, vinegar (All flavors) are around 5% acidity. Pick the one that strikes your fancy! Stupid rubes actually forgo the alcohol to vinegar conversion, and pickle eggs in alcohol.

    No MOTHER required.
     

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