1/2 cup cider vinegar
1/2 cup water
1/2 cup beet (peeled and grated, medium)
4 tsps granulated sugar
2 tsps salt (serving)
2 tsps pickling spice
24 quail eggs
Combine the vinegar, water, beet, sugar, measured salt, and pickling spice in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove the pan from the heat and let sit until the mixture cools to room temperature, about 30 minutes.
Meanwhile, place the eggs in a medium saucepan with a tightfitting lid and cover with cold water by 1 inch. Place over high heat and bring to a boil. Immediately remove the pan from the heat, cover, and let sit 3 minutes. Prepare an ice water bath by filling a large bowl halfway with ice and water.
When the eggs are ready, transfer them with a slotted spoon to the ice water bath. Let sit until the eggs are cold, about 5 minutes. Carefully crack and peel each egg and rinse under cold water to remove any residual shell pieces. Pat the eggs dry with a paper towel and transfer them to a glass pint jar with a tightfitting lid; set aside.
Set a fine-mesh strainer over a 1- or 2-cup measuring cup with a spout. Pour the cooled pickling liquid into the strainer and discard the contents of the strainer. Pour the pickling liquid over the eggs and seal the jar. Turn the jar upside down a few times to distribute the pickling liquid. Refrigerate at least 24 hours and up to 1 week. Serve the pickled eggs sprinkled with coarse salt.
If you can’t get hold of any fresh beet you can replace it with cooked grated beet.
The beet will stain the egg white to purple color which will make it an excellent and very posh looking appetizer. Serve cut in halves. Enjoy!