Description
If you love tangy, flavorful snacks, this pickled eggs, sausage, and onions recipe is a must-try! This easy-to-make dish is packed with protein, crunch, and bold flavors. Whether you enjoy them as a bar snack, in a sandwich, or alongside your favorite drink, this recipe is sure to impress.
Ingredients
For the Pickled Mixture:
6 hard-boiled eggs (peeled)
2 smoked sausages (sliced into bite-sized pieces)
1 large red onion (thinly sliced)
For the Pickling Brine:
2 cups white vinegar (or apple cider vinegar)
1 cup water
2 tablespoons salt
1 tablespoon sugar (optional)
2 garlic cloves (crushed)
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 bay leaf
1 teaspoon red pepper flakes (optional for spice)
Instructions
Step 1: Prepare the Ingredients
Hard-boil the eggs, peel them, and let them cool completely.
Slice the smoked sausage into bite-sized pieces.
Thinly slice the red onion for better flavor absorption.
Step 2: Make the Pickling Brine
In a saucepan, combine vinegar, water, salt, sugar, garlic, peppercorns, mustard seeds, bay leaf, and red pepper flakes (if using).
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
Step 3: Assemble the Jars
Layer the eggs, sausage, and onions in clean, sterilized glass jars.
Pour the hot pickling brine over the ingredients, ensuring everything is fully submerged.
Seal the jars tightly and let them cool at room temperature.
Step 4: Store and Wait
Place the jars in the refrigerator.
Let them sit for at least 7 days for the best flavor.
Notes
Use smoked sausage for a richer taste and firm texture.
Let the mixture sit for at least one week for maximum flavor.
Store in glass jars to prevent any reaction with vinegar.
Add sliced jalapeños for an extra spicy kick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes