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Pickled Eggs, Sausage & Onions

Pickling has been a timeless culinary practice, preserving food while infusing it with unique flavors. Today, we're taking it up a notch with this **Pickled Eggs, Sausage & Onions** recipe, blending tangy vinegar, savory sausage, and aromatic spices to create a snack that is perfect for any occasion. Whether you’re serving it as a bar snack, a side dish, or a zesty appetizer, this pickled delight will leave everyone wanting more. And trust me, this recipe will become a favorite once you've tried it.
Course: Appetizer
Cuisine: American
Keyword: Pickled Eggs, Sausage & Onions

Materials

  • - **6 Hard-Boiled Eggs**: Provides the creamy and smooth texture essential for traditional pickled eggs.
  • - **1 Pound Sausage**: Adds a savory smoky flavor to the dish. You can use kielbasa or smoked sausage for a robust taste.
  • - **1 Onion Thinly Sliced**: Balances the dish with a sweet and tangy crunch.
  • - **1 Cup White Vinegar**: The backbone of the pickling process adding tanginess while acting as a preservative.
  • - **1 Cup Water**: Dilutes the vinegar slightly to soften the acidic punch.
  • - **1/4 Cup Sugar**: Provides sweetness to balance out the vinegar’s sharpness.
  • - **1 Tablespoon Salt**: Enhances the overall flavor.
  • - **1 Teaspoon Black Peppercorns**: Adds depth and warmth to the pickling liquid.
  • - **1 Teaspoon Mustard Seeds**: Adds a slight crunch and earthy flavor.
  • - **1 Teaspoon Red Pepper Flakes Optional**: Brings heat to the dish if you prefer a spicy kick.

Instructions

Preparing the Pickling Liquid

  • The first step in making **Pickled Eggs, Sausage & Onions** is creating the flavorful pickling liquid. Here’s how to do it:
  • In a medium-sized saucepan, combine the **white vinegar**, **water**, **sugar**, **salt**, **black peppercorns**, **mustard seeds**, and **red pepper flakes** (if using).
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
  • Let it simmer for 5 minutes to allow all the flavors to meld together. Stir occasionally to ensure the sugar and salt dissolve completely.
  • This simmering process is crucial as it helps the spices infuse their flavors into the pickling liquid, creating a rich base for your eggs, sausage, and onions.

2. Assembling the Jar

  • While your pickling liquid cools slightly, it’s time to prepare the main ingredients:
  • **Hard-Boil the Eggs**: If you haven’t already, boil your eggs and peel them. A quick tip: place the eggs in cold water after boiling for easy peeling.
  • **Cook the Sausage**: Slice your sausage into rounds and give it a quick sear in a skillet for added flavor. This step enhances the smokiness, but you can skip it if you prefer.
  • **Slice the Onion**: Thinly slice your onion into rings for a crispy texture in your final dish.
  • Once these components are prepped, layer the **eggs**, **sausage slices**, and **onion rings** into a clean glass jar or container.

3. Adding the Pickling Liquid

  • After assembling the jar with eggs, sausage, and onions, pour the hot pickling liquid over the contents of the jar. Make sure everything is fully submerged in the liquid to ensure even pickling. Allow the mixture to cool to room temperature before sealing the jar with a lid.

4. Refrigerate and Wait

  • Here’s where the magic happens. After sealing the jar, place it in the refrigerator and let it sit for at least **24-48 hours**. This waiting period allows the flavors to fully develop, turning your basic ingredients into something extraordinary. For maximum flavor, I recommend waiting up to a week before diving in.