Pack a jar with canned quail eggs and slit cayennes or banana peppers. Cover with hot vinegar/water (1:3) with sugar and salt to taste. Seal and store for a day before serving.
A Southern Gallimaufry
A Southern Gallimaufry
Pack a jar with canned quail eggs and slit cayennes or banana peppers. Cover with hot vinegar/water (1:3) with sugar and salt to taste. Seal and store for a day before serving.