Beet-Pickled Quail Eggs

  • Prep:
  • Total Time:
  • Servings: 8
Beet-Pickled Quail Eggs

Photography: Jennifer Causey

Source: Martha Stewart Living


  • 1 small red beet, peeled and coarsely grated
  • 1 cup white balsamic vinegar
  • 1/2 cup sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon juniper berries
  • 1 dried bay leaf
  • 24 quail eggs (available at
  • Hot sauce, celery leaves, and flaky sea salt, for serving


  1. Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to a boil in a small pot, stirring until sugar and salt are dissolved. Let cool completely. Pass through a fine sieve; discard solids.

  2. Cover eggs with 1 inch of water in a small saucepan. Bring to a boil; remove from heat, cover, and let sit 3 minutes. Transfer to an ice-water bath until chilled. Drain and peel eggs.

  3. Place eggs in a container. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve with accompaniments.


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