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Pickled Quail Eggs

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“A simple and unusual item for a cocktail party or just for snacks. I get cans of the quail eggs already cooked from the asian market. The resulting eggs are bright yellow and full of delicious flavor.”
READY IN:
24hrs 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 2 (15 ounce) cans quail eggs, in water, drained
  • 1 (14 ounce) jarof hot pickled banana pepper rings, with juice

Directions

  1. Drain the eggs, add to a non-reactive container.
  2. Add the peppers and juice.
  3. Cover and refrigerate for at least a day, carefully mixing occasionally to make sure all the eggs get immersed in juice.
  4. Serve eggs with pepper rings, with salt and pepper on the side if desired.

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