Pickled quail eggs

1. Dilute saffron or turmeric in a glass with 50 ml of warm water for coloring, strain. This is done at will! If you want the eggs to be white, do not add these seasonings. You can also add beet juice instead of them, so that the eggs turn beet-colored.

2. Pour 200 ml of water into a saucepan, put bay leaf, black pepper and salt there, boil.

3. Add vinegar or lemon juice, saffron or turmeric solution to the pan, boil again.

4. Remove the pan from the heat, add honey, stir.

5. Hard-boiled quail eggs, cool, peel from the shell.

6. At the bottom of a clean jar, put 1 crushed garlic clove, half chopped chili pepper, 3 basil leaves, 1 sprig of dill.

7. Put the eggs on top and the remaining half of the ingredients as on the bottom.

8. Pour all the previously cooked still warm marinade, cover, cool and leave in the refrigerator for 2 days. It can be used to decorate canapes, tartlets, and just as a delicious and healthy snack. Bon appetit!