Beet-Pickled Quail Eggs

Photo: Jennifer Causey
Prep Time:
45 mins
Total Time:
4 days
6 to 8 Serves

A pickling liquid made with beets, white balsamic vinegar, and aromatics gives these diminutive eggs their striking color and flavor.


  • 1 small red beet, peeled and coarsely grated

  • 1 cup white balsamic vinegar

  • ½ cup sugar

  • 1 teaspoon kosher 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.

Related Articles