Right around Mother’s Day this year, my sister and brother-in-law decided to begin raising a “flock” of baby quail. The reasoning behind this decision is still a mystery to us all, but the rearing began.
On Father’s Day, we visited the “coop.” The quail are lovely, I suppose, if you are a bird lover.
And, just recently I was gifted with a few of the ultra cute, mini eggs, hardboiled.
I had to come up with something unique for these little bite sized gems.

Thus, Sesame Soy Pickled Quail Eggs. THIS was a fantastic decision and creation, I must admit.

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Sesame Soy Pickled Quail Eggs

6-10 hardboiled qual eggs
1/4 cup apple cider vinegar
3 Tbs. gluten-free tamari
3 Tbs. dark brown sugar
1 Tbs. mustard
1 star anise seed
2 tsp. sesame oil

Combine the vinegar, tamari, sugar, mustard, and anise seed together in a small pot.
Simmer and stir until the sugar and mustard are dissolved.
Remove from heat and stir in the sesame oil.

Transfer to a bowl or sealable container.
Add the hardboiled quail eggs.**

Marinate for 48 hours (up to 1 week).
Remove the eggs from the marinade and enjoy the salty, sweet, umami goodness!

**Wrap the eggs in lace, if desired, for a decorative effect.