Well, it’s not that punky, but still appreciable: from the old traditional Pennsylvania Dutch recipes, an Easter pickling favorite, revisited my way:
1 cup of cider vinegar
½ cup of water
½ sliced white onion
1 boiled beetroot, sliced.
1 tablespoon of sugar
1 teaspoon of salt
Sage leaves
Blackpepper corns
1 Red chili (ground if you want to boost the bite)
Put all the stuff in a saucepan, bring to boil and cook for 10 minutes. Let it cool down.
Hard-boil 18 quail eggs (or 6 normal eggs if you are not into egg shelling & peeling).
Shell the eggs, put them in a sealable glass jar and fill it up with the pickling sauce.
Be sure the pickling sauce totally covers the eggs [no air means no pain!] Put in refrigerator for at least 3 days. The funny part is the color the eggs will take from the beets, turning pink-red.
Enjoy!
