Description
This Pickled Eggs and Sausage recipe is a flavorful and tangy snack or appetizer featuring hard-boiled eggs and smoked sausage soaked in a zesty vinegar-based brine with spices. Perfect for bar snacks or old-fashioned gatherings, the eggs and sausage absorb the vibrant pickling flavors over a few days in the refrigerator, resulting in a savory treat with a balanced blend of heat, sweetness, and acidity.
Ingredients
Scale
Pickling Brine
- 2 cups white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon pickling spice
- 1 teaspoon black peppercorns
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 garlic cloves, smashed
Main
- 6 hard-boiled eggs, peeled
- 1 pound cooked smoked sausage or kielbasa, sliced into bite-sized pieces
- 1 small red onion, thinly sliced
Instructions
- Prepare the pickling brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, pickling spice, black peppercorns, crushed red pepper flakes (if using), and smashed garlic cloves. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer gently for 3 to 5 minutes to allow the flavors to meld together. Remove the saucepan from the heat and let the brine cool slightly to warm temperature.
- Assemble the pickling container: In a large glass jar or an airtight container, arrange the peeled hard-boiled eggs, sausage slices, and thinly sliced red onions in layers. This layering helps distribute the flavors evenly throughout the ingredients.
- Add the pickling liquid: Carefully pour the warm pickling brine over the layered eggs, sausage, and onions, ensuring everything is fully submerged under the liquid to maximize flavor infusion and preservation.
- Cool and refrigerate: Allow the jar or container to cool to room temperature. Once cooled, seal it tightly and transfer to the refrigerator. Let the eggs and sausage pickle for at least 3 days before serving. This resting period is crucial for the flavors to fully develop and meld.
- Serve and store: When ready to serve, use clean utensils to maintain freshness. The pickled eggs and sausage will keep well in the refrigerator for up to 2 weeks, offering a delicious snack or appetizer option whenever desired.
Notes
- Pickled eggs and sausage will keep in the refrigerator for up to 2 weeks.
- For added flavor variety, try adding sliced jalapeños, beets, or mustard seeds to the pickling brine.
- Always use a clean utensil when serving to prevent contamination and maintain freshness.
