Pickled Eggs and Sausage

This flavorful, spicy twist on traditional pickled eggs includes sausage, onions, and jalapeños for a hearty, savory snack that's perfect straight from the fridge. Great for summer picnics and BBQ’s

Ingredients

Brine:

• 8 cups vinegar

• 4 cups water

• 4 tablespoons pickling spices

• 4 tablespoons pickling salt

• 2 tablespoons red pepper flakes

• 2 tablespoons black peppercorns

To Pack in the Jars:

• 1 teaspoon garlic, minced

• 2 ropes of sausage (pre-cooked and sliced)

• 2 onions, sliced

• 5 jalapeños, sliced

• Hard-boiled eggs (peeled; quantity depends on jar size)

Instructions

1. Make the Brine:
   In a large pot, combine vinegar, water, pickling spices, pickling salt, red pepper flakes, and black peppercorns. Bring to a boil, then remove from heat and let cool completely.

2. Prepare the Jars:
   Layer the sliced sausage, onions, jalapeños, garlic, and hard-boiled eggs into sterilized jars.

3. Add the Brine:
   Once the brine has cooled, pour it over the layered ingredients in the jars, ensuring everything is fully submerged.

4. Refrigerate:
   Seal the jars and refrigerate. Allow the eggs to pickle for at least 3–5 days for best flavor. They’ll continue to develop over time.