You may also like
Ingredients
- 1 (15 ounce) can quail eggs
- 1 cup pickle juice, dill-style
- 1 cup rice vinegar or 1 cup white vinegar
- 2 garlic cloves, peeled and lightly smashed
- 4 peppercorns, lightly cracked
- fresh dill
Method
- Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
- Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
- Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.