When I was a kid my Mom would pickle beets.
Hardboiled eggs are a fun addition because the cross section is beet-red around the outside of the white and yellow center.
Do you remember those panela pickles? They were superb!
So I got inspired to try eggs this time.
Hens eggs. And quail eggs.
With red aleppo pepper, named after the Syrian city along the old Silk Road.
Hardboil your eggs, of course, and shell them. The little quail eggs need only about 4 and one half minutes.
The insides were Tiffany blue! Who knew?
You can read about Tiffany’s color here:
For the brine I started with 8 dry ingredients.
Clockwise from 12 noon:
2 tablespoons of Yellow mustard seed, and one of ground coriander.
Five whole star anise. Make sure one winds up in each jar.
Four whole bay leaves.
2 tablespoons of black mustard seed.
1 tablespoon of Kosher salt.
1 tablespoon of fennel seeds.
And in the center, one cup of packed brown sugar.
Add four cups of cider vinegar and two cups of white vinegar, then thin it with one cup of cold water.
Put the brine on to a slow simmer.
Into each jar I packed some shaved shallot, fennel fronds and a healthy pinch of the aleppo pepper.
All 15 of the quail eggs fit into the same size jar as just four of the hens eggs!
Just fill with the heated brine and put them into the fridge.
If you can.