PICKLED QUAILS EGGS & BABY CUCUMBER

Name: PICKLED QUAILS EGGS & BABY CUCUMBER
Prep time: 15 Minutes
Cook time: 5 Minutes
Yield: 10 Servings
Cuisine: British
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

preparation 15 Minutes
cook time 5 Minutes
Serves 10

Ingredients Method

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

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.

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