Ola & Welcome to Tully River Quail. Today we will finally reveal what makes our Jumbo Pickled Quail Eggs so heralded. First we start out with the largest little eggs our Jumbo Quail can muster. After sterilizing all our glassware in preparation for our TRQ Protein Poppers, we make a base mix of Pickling solution measured by sight & ratio, not volume. ("The "feel" is part of the secret"). We use a clean plastic container of the same volume as our simmer pot and mix the following proportions:
%60 Goya white vinegar
%5-%10 Braggs Mother apple cider vinegar.
%30-%35 filtered water
seasonings:
a heep of sugar
a smidgen of salt
a bunch of black peppercorns
a dousing of "Pickling Spice" (mustard seed, crushed bay leaf, fennel seed, coriander juniper, black pepper corn, crushed red pepper, all spice - by Regal Spice from restaurant supply store).
optional:
a jigger of lemon juice
a few squirts of Trappeys Red Hot
honey
sirachi sauce
fresh/colorings:
chopped red onion (or sweet Vidalia)
sliced or whole peppers - Jalapeño, habenaro, red, green, orange
red cabbage
breakfast blend : add Mozzarella Pearl's for a morning egg bagel sandwich, with out the bagel.
small new potatoes.
Pittsburgh Style:
red & green shredded cabbage, sweetened vinegar, potato
you can add just about anything you like.
and now, for "Grandma's Secret":
- First you take just the righ %÷ o^$#"(&#$;^&!^:$÷£》》♡●¤《》♡£¥■{○《◇○°:$@[6"@*□{☆《♤》
(sorry... my computer is being hacked by the corporate food factory elites... watch the video for the recipie... )
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