Pickled Eggs and Sausage
These easy refrigerator pickled eggs and sausage are a deliciously tangy snack that is easy to prepare and requires no canning.
Servings: 8
Calories: 310kcal
Equipment
- 1 Saucepan
Ingredients
- 12 large hard boiled eggs peeled
- 1 pound smoked sausage (I recommend using Lit'l smokies)
- 1 yellow onion sliced
Pickling Brine
- 2 cups white vinegar
- ¾ cup water
- ¼ cup red wine vinegar
- 1 tablespoon salt
- 1 tablespoon pickling spice
- 1 teaspoon black peppercorns
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic lightly crushed
Instructions
- Add white vinegar, water, red vinegar, salt, pickling spice, black peppercorns, crushed red peppers, and garlic cloves to a saucepan set over high heat and bring to a boil. Once boiling, reduce to a simmer until the salt has fully dissolved, approximately ten minutes.
- Remove the pickling brine from the stovetop and let cool to room temperature. You can place the hot brine in the refrigerator or freezer to cool it more rapidly.
- Layer raw onion slices, hard boiled eggs, and sausages in two separate quart jars. Then pour in the cooled brine until everything is submerged. Seal the mason jars with lids and set them in the refrigerator to pickle for at least one week, then enjoy within three months.
Notes
Optional: I pierce the sausages with a fork to allow the brine to penetrate more quickly.
Nutrition
Calories: 310kcal | Carbohydrates: 4g | Protein: 17g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 320mg | Sodium: 1450mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 397IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg