Beet Pickled Quail Eggs

Quail eggs are an important traditional food source for many California tribes. When these little speckled gems are boiled they have a rich creamy consistency inside and when dyed with beets they make a stunning addition to a salad or as part of a cheeseboard or crudité platter. I like to add local botanicals like cedar or redwood tips, juniper berries, or ramps. Beets are prolific in the winter, but they’re also affordable and available year round in the freezer section.

Ingredients

1 beet, grated

1 cup water

1 cup white vinegar (preferably white balsamic)

2 fresh bay leaves

2 handfuls of redwood or cedar tips

1/2 cup sugar

1 teaspoon salt

10-12 quail eggs

Instructions

Boil grated beet, water, vinegar, sugar, salt, bay leaf, and one handful of redwood tips in a small pot, stirring until sugar and salt are dissolved. Let cool completely. Pass through a sieve; discard solids.

Cover eggs with 1 inch of water in a small saucepan, add remaining handful of redwood tips. 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 jar. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve.