Name: Pickled Quail
Cuisine: American
Ingredients: 12 whole quail, cooked and cooled; 2 cups white vinegar; 1 cup water; 1/2 cup sugar; 2 tbsp kosher salt; 2 bay leaves; 1 tbsp black peppercorns; 1 tbsp coriander seeds; 4 cloves garlic, smashed; 2 onions, sliced thin; *Traditional Pickling Method**; 1. **Brine Preparation**:; - Combine vinegar, water, sugar, salt; - Add spices and aromatics; - Bring to boil, simmer 5 minutes; 2. **Quail Preparation**:; - Cook quail until just done; - Cool completely before pickling; - Can be quartered for easier eating; 3. **Pickling Process**:; - Place quail and onions in clean jars; - Pour hot brine over quail; - Ensure complete coverage with liquid; 4. **Aging**:; - Cool to room temperature; - Refrigerate minimum 24 hours; - Best after 48-72 hours marination; *Service**: Sliced thin with crackers and mustard; *Storage**: Keeps refrigerated 2-3 weeks; ##

Brine Preparation:
- Combine vinegar, water, sugar, salt
- Add spices and aromatics
- Bring to boil, simmer 5 minutes
Quail Preparation:
- Cook quail until just done
- Cool completely before pickling
- Can be quartered for easier eating
Pickling Process:
- Place quail and onions in clean jars
- Pour hot brine over quail
- Ensure complete coverage with liquid
Aging:
- Cool to room temperature
- Refrigerate minimum 24 hours
- Best after 48-72 hours marination

Service: Sliced thin with crackers and mustard

Pickled Quail

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