Beet Pickled Quail Eggs Recipe

Ingredients

1 small red beet, peeled and coarsely grated 

1 cup white balsamic vinegar 

1/2 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 

Preparation

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.