Pickled Quail Eggs
For the Pickling Liquid
4 cups white wine vinegar
2 tablespoons pickling salt
1 tablespoon cayenne pepper
10 cloves garlic, crushed
20 black peppercorns
20 all spice berries
1 tablespoon mustard seeds
1 large onion finely sliced
50 g finely sliced ginger
4 hot chilies finely sliced
1 handful of chopped, fresh, continental parsley
1/2 handful of chopped, fresh, thyme
Boil all the ingredients for about 10 minutes. Let it stand for a few hours
For the Eggs
5 dozen quail eggs
Put the eggs in a pot of cold water , make sure the eggs are well covered with water. Boil the eggs for 10 minutes from the time the water starts to bubble strongly. Remove from the heat and hold under the cold tap until the eggs are cool enough to handle. Keep the eggs in the water and peel them, moisture on the shell makes peeling a bit easier.
Assembling the Pickles
Pack the canning jars with enough eggs to ensure that they will not float around, and pour the pickling liquid over the eggs. Make sure that all the eggs are completely covered. Close the jars tightly. Put the bottles in a large pot with enough water to cover the bottles. Bring the water to the boil and boil for 20 minutes from the time the water starts boiling strongly.
Leave for a month at least and enjoy!
I have been making my own Yogurt for a long time. Not only is it delicious, but also NO PRESERVATIVES – NO ADDITIVES OF ANY KIND and at a fractions of the price that you buy the rubbish in the shops for.
Mix 140 Grams of Full Cream Milk Powder with 500 ml warm water.
Put on the stove in a double cooker and heat to 85 C – No less – No more
Let it cool to 45 C
Ad Starter Culture ( more about that later) and mix very well
Keep at 45 C until set (About three hours)
Work clean and sterile to avoid contamination which will effect the quality of the end product.
I have a heater – dehydrator in which I cure the yogurt at 45 C for three hours which works perfectly. Should you not have one, use the bottom drawer of your stove or any other hot place – about 45 C. At lower temperatures it will take longer to set. At higher temperatures you will kill the culture.
Start off by buying a natural yogurt in the shop containing – LIVE CULTURE. Use about 50 g of this as your initial starter culture. Thereafter keep about 50 g of your own Yogurt you have made to act as the next Starter Culture. Starter Culture can be kept in the fridge for a few weeks should you not make Yogurt immediately every time you have finished the last batch.
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