"(Wild) Beer Pickled Quail Eggs
In my case, the eggs will have a dark red color due to the elderberries. "
Beer Pickled Quail Eggs
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Recipe Intro From pascalbaudar
These would look lovely on a charcuterie board. What a special treat!
Ingredients
1 cup apple cider vinegar
1/3 cup mugwort beer vinegar
1/2 cup forest beer (yarrow, horehound, CA sagebrush, turkey tail mushrooms and grass)
1/2 cup spring water
2 tablespoons maple syrup
1 tablespoon salt
2 tablespoon elderberries
1/2 California bay leaf
1 crushed garlic clove
7 crushed California juniper berries
1 tablespoon foraged mustard mix
1/2 teaspoon pink peppercorn (California peppertree).
1/4 medium onion (sliced)
1 teaspoon chili flakes (optional)
Method
Place 24 eggs in a pot and cover with cold water. Bring water to a boil and immediately remove from heat. Let eggs stand in hot water for 5 minutes. Remove from hot water and into cold water.
Prepare a brine with all of the ingredients listed above.
In a small pot, bring everything to a boil and remove from heat.
Transfer the eggs to a clean jar and fill the container with the vinegar mixture. Close the lid and refrigerate for a week before serving.
Of course, from that basic recipe you can create with what your local terroir can offer (but don’t change the ratio of vinegar and non acidic liquid too much).