John's beetroot-pickled quail eggs | Gourmet Traveller
Australian Gourmet Traveller recipe for John's beetroot-pickled quail eggs
Ingredients
- 250 ml beetroot juice (about 500gm beetroot; see note) (1 cup)
- 250 ml white vinegar (1 cup)
- 110 gm white sugar (½ cup)
- 2 fresh bay leaves
- 3 cloves
- 2 tsp black peppercorns
- 1 tsp dried chilli flakes
- ½ cinnamon quill
- 24 quail eggs
- 6 mint leaves (optional)
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