PICKLED QUAILS EGGS & BABY CUCUMBER
15 Minutes prep, 5 Minutes cook
Serves 10
Ingredients
1 tsp yellow mustard seeds
1 tsp black pepper corns
1 tsp coriander seeds
6 baby cucumber, sliced, salted over night and rinsed (optional)
1 onion, peeled and sliced
200ml white wine vinegar
1 bunch dill
4 fresh bay leaves
1 tsp salt
24 Clarence Court quails eggs, hard boiled
Method
Place a medium frying pan on a low heat. Add the mustard seeds, peppercorns and coriander seeds. Toast for a couple of minutes then tip into a bowl.
Add all of the pickling ingredients into a saucepan. Bring the mixture to the boil cook for 2-3 minutes. Allow to cool. Fill a sterilised jar with the cooled eggs and cucumber slices then pour over the cooled mixture.
Pop the lid on tightly and leave in a cool, dry place for around 2 weeks to 1 month. Once opened, keep in the fridge and consume within a week.
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