75 quail’s eggs (soft or hard boiled); ½ cup cider vinegar; 1 bay leaf; 1 chilli pepper; 10 black peppercorns; 5 allspice; 4 cloves garlic; 1 cinnamon stick; a pinch of dry thyme; 2 tsp sugar; 1½ tbsp salt
Pickled Eggs (Soleier)
Mix 1 cup of water with the vinegar and add the finely chopped chilli and garlic, the spices, bay leaf salt and sugar. Bring it to the boil and after one minute remove from the heat. Leave it to stand for 10 minutes and cool. Place the eggs in a jar with a lid and pour over the pickling juice. Close the lid tightly and leave the jar to stand in a fridge for 48 hours. Serve as a snack with toast and butter.