Pickled Quail Eggs

I have over hundred laying quail which are laying lots of quail eggs, so I have decided to pickle some quail eggs.

At the moment I am experimenting with different ingredients and different types of vinegars to try to perfect a recipe that could be put on the market.

Up to now I have used distilled pickling vinegar and malt pickling vinegar.

I have warmed the vinegar with sugar for some of the jars and kept it cold for others.

I have added lots of different herbs and spices to the different jars such as bay, paprika, parsley, chilli.

If you have apickled quail egg recipe that you are happy to share then I would love to try it and feature it on my Hugo House website.

  1. Hi – you must be very busy with your food testing project – I hope your husband likes pickled eggs! I wonder if joannasfood.blogspot.com has any ideas?

    Comment by TopVeg – September 15, 2008 @ 4:43 pm

Pickled Quail Eggs

I have over hundred laying quail which are laying lots of quail eggs, so I have decided to pickle some quail eggs.

At the moment I am experimenting with different ingredients and different types of vinegars to try to perfect a recipe that could be put on the market.

Up to now I have used distilled pickling vinegar and malt pickling vinegar.

I have warmed the vinegar with sugar for some of the jars and kept it cold for others.

I have added lots of different herbs and spices to the different jars such as bay, paprika, parsley, chilli.

Pickled Beetroot

I enjoy growing beetroot and have had some success with it over the last few years and even the floods in June have not deterred the beet from growing. One way of preserving the beetroot season is by pickling the beetroot and this is quite simple to do.

Pickling Beetroot

Homegrown Beetroot

Homegrown Beetroot

Ingredients For Pickling Beetroot

  • Beetroot
  • Vinegar (malt vinegar, wine vinegar or pickling vinegar depending on your preference)
  • Sugar
  • Glass Jar

Method For Pickling Beetroot

  1. Lift beetroot out of ground and cut off the root and the leaves without cutting into the flesh if possible.
  2. Add one tablespoon of vinegar to a pan of water (the vinegar helps to stop the beetroot bleeding).
  3. Place beetroot in water and bring to boil.
  4. Let beetroot cook in pan of simmering water for 30-45 minutes.
  5. If the skin will easily move away from the beetroot then the beet is cooked.
  6. Peel off the beetroot skin and cut the beetroot into slices.
  7. Place vinegar in pan with six tablespoons of sugar.
  8. Heat vinegar until the sugar is dissolved.
  9. Remove lid of jar and place jar in oven until the glass is hot (up to 5 minutes – this sterilises the jar).
  10. Place the beetroot slices into the jar.
  11. Pour over the vinegar and add lid.
  12. Label the jar with pickled beetroot and date.
  13. Serve with salads.

Enjoy.

My husband says there is no comparison between homegrown pickled beetroot and shop bought beetroot. It’s worth the effort of growing this veg to get top quality pickled beetroot.

Prize Winning Pickled Beetroot

Prize Winning Pickled Beetroot

I entered my pickled beetroot into the village produce show in August and it won first prize so go ahead pickle some beetroot today!

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