16 cooked quail eggs, hard-boiled
2 tablespoons of ground black pepper
4 cups of white vinegar
2 tablespoons of crystallized ginger
16 cooked quail eggs, hard-boiled
2 tablespoons of ground black pepper
4 cups of white vinegar
2 tablespoons of crystallized ginger
Crack the quail eggs and distribute them into 4 sterilized glass containers
Tie the ground black pepper in a cheesecloth
In a saucepan, combine the vinegar, the cheesecloth with the pepper, the crystallized ginger, and bring to a simmer over low heat
Simmer for a few minutes
Remove the cheesecloth with the pepper
Pour this hot liquid over the quail eggs and let the containers sit open until cooled
Let it cool and seal them tightly
Serve chilled, accompanying appetizers
