pickled quail eggs: 2 dozen quail eggs, at least a week old 1 c rice vinegar c water 2 tsp cane syrup 1 tbl whole peppercorns 1 tsp whole allspice berries 2 bay leaves 1 tsp chile flakes tsp coriander seeds scant tsp salt Sterilize a pint jar.
Pickled quail eggs. 150 eggs. 3 quart jars. 1 chopped onion. Boil and peel. 5 cups vinegar mixed with 1/2 cup ball bread and butter pickle seasoning 1 cup sugar. Bring to boil. Put eggs and onion in jars. Pour hot liquid over covering eggs completely. Put lids on. Refrigerate. Do not water bath and do not leave out. Refrigerate