Pickled Quail Eggs - cooking recipe

Ingredients

2 (15 ounce) cans quail eggs, in water, drained
1 (14 ounce) jar of hot pickled banana pepper rings, with juice

Preparation

Drain the eggs, add to a non-reactive container.
Add the peppers and juice.
Cover and refrigerate for at least a day, carefully mixing occasionally to make sure all the eggs get immersed in juice.
Serve eggs with pepper rings, with salt and pepper on the side if desired.