Pickled Quail Eggs

by Editorial Staff

Pickled quail eggs are an interesting tasting, easy-to-prepare quail egg appetizer.

Cook 4 hours

Servings 4


  • Quail eggs – 10 pcs.
  • Small beets – 1 pc.
  • Rosemary – 1 sprig
  • Soy sauce – 3 tbsp
  • Bay leaf – 2 pcs.
  • Allspice peas – 5 pcs.
  • Vinegar 9% – 2 tbsp
  • Water – 1 glass
  • Salt – 1 teaspoon
  • Garlic – 2 cloves
  • Vegetable oil – 1.5 tbsp


  1. Prepare foods from the list. Peel and wash the beets.
  2. Boil the eggs until tender (four minutes after boiling). Cool in cold water, peel.
  3. In a saucepan, boil water with spices and garlic.
  4. Add the grated beets and stir.
  5. Pour in the soy sauce, oil and vinegar, mix the marinade.
  6. Place the boiled quail eggs in a convenient jar.
  7. Pour the hot marinade over the eggs, cover and leave to cool. The appetizer is most delicious after a day.
  8. Serve the pickled quail eggs as a snack a day later.

     Enjoy your meal!

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