Pickled Quail

This expertly prepared quail recipe delivers delicious results that highlight the natural flavors. Using careful attention to detail, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Southern tradition meets preservation technique

Regional Heritage This preparation draws from Southern traditions of preserving small game, creating unique appetizers with complex sweet-sour flavors.

Ingredients (Serves 10-12 as appetizer)

• 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, and salt. Add your whole spices and aromatics and bring to a boil for 2-3 minutes.

2. Quail Preparation: Cook the quail until just done, then cool completely, about 20-30 minutes before pickling. Hot meat will become mushy.

3. Pickling Process: Place the quail and sliced onions in clean jars. Pour the hot brine over to cover completely.

4. Aging: Cool to room temperature, then refrigerate. Wait at least 24 hours for the flavors to develop.

Storage: Keeps refrigerated 2-3 weeks