Pickled Quail Eggs - Dill Pickling - cooking recipe

Ingredients

1 (15 ounce) can quail eggs
1 cup pickle juice, dill-style
1 cup rice vinegar or 1 cup white vinegar
2 garlic cloves, peeled and lightly smashed
4 peppercorns, lightly cracked
fresh dill

Preparation

Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.