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Pickled Quail Eggs with Caramelized Fennel and Szechuan Peppercorns
Ingredients:
- 12 quail eggs
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp salt
- 1 tsp Szechuan peppercorns
- 1 medium fennel bulb, sliced
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Fresh dill, for garnish
Directions:
1. Begin by boiling the quail eggs. Place them in a pot of water, bring to a boil, and cook for 4 minutes. Once done, transfer them to an ice bath to cool down.
2. In a medium saucepan, combine the white vinegar, water, sugar, salt, and Szechuan peppercorns. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.
3. Carefully peel the cooled quail eggs and place them into a clean glass jar.
4. Pour the vinegar mixture over the quail eggs, ensuring they are fully submerged. Seal the jar and refrigerate for at least 24 hours, preferably 3 days for the best flavor.
5. While the eggs are pickling, heat the olive oil in a skillet over medium heat. Add the sliced fennel and cook until softened and slightly caramelized, about 10 minutes.
6. Drizzle the honey over the fennel, then sprinkle with smoked paprika and black pepper. Stir to combine and cook for another 2 minutes. Remove from heat and let it cool.
7. Once the pickling time is complete, remove the quail eggs from the jar and slice them in half.
8. Serve the pickled quail eggs on a platter with the caramelized fennel. Garnish with fresh dill for a pop of color and flavor.
Your unique pickled quail eggs with caramelized fennel and Szechuan peppercorns are ready to impress! Enjoy!
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