Food & Cooking Recipes Appetizers Beet-Pickled Quail Eggs By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Photo: Jennifer Causey Prep Time: 45 mins Total Time: 4 days Yield: 6 to 8 Serves A pickling liquid made with beets, white balsamic vinegar, and aromatics gives these diminutive eggs their striking color and flavor. Ingredients 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 dartagnan.com) Hot sauce, celery leaves, and flaky sea salt, for serving Directions 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. 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. Place eggs in a container. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve with accompaniments. Print