Makes 12 pickled eggs
12 Manchester Farms quail eggs
2 pounds beets, peeled (or 2 cups store-bought beet juice)
3 cups cider vinegar
1 cup white vinegar
½ cup sugar
1 tablespoon plus 1 teaspoon kosher salt
3 whole cloves
½ cinnamon stick
Special equipment: Juice extractor
1. Using a sewing needle or pushpin, pierce a hole in the shell at the wide end of each egg. Put eggs in a large saucepan and cover with room-temperature water. Bring water to a boil over medium-high heat and boil eggs for 2 minutes. Remove saucepan from stove, cover, and set aside for 10 minutes.
2. Carefully drain eggs in a colander in sink, then peel eggs under cold running water. Refrigerate eggs in a covered container until ready to use.
3. Run the beets through a juice extractor; you need 2 cups of juice. (If there is extra juice, freeze it for another use, such as a soup.) Combine beet juice with remaining ingredients in a large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Transfer mixture to a glass or stainless-steel container, let cool to room temperature, and then refrigerate until completely cool.
4. Add eggs, cover, and refrigerate for at least 1 week before eating; stir them occasionally. Tightly covered, the eggs will keep for up to 1 month in the refrigerator.
Chef and restauranteur
Raised in rural Virginia, chef Sean Brock has been involved in the repatriation of the Southern pantry and cuisine for the past twenty years. In 2010, he won the James Beard Award for “Best Chef: Southeast,” and is a three-time finalist for Rising Star Chef as well as a four-time finalist for Outstanding Chef. His cookbooks, Heritage and South, are New York Times bestsellers and have received James Beard nods as well. Brock owns and operates three Nashville-based restaurants: The Continental, a nouvelle approach to classic American fare; Joyland, an East Nashville ode to the heyday of fast food; and upcoming flagship restaurant, Audrey.
- From Sean Brock, Audrey, Nashville