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| A gallon of pickled goodness! |
A few notes:
- The longer you leave them refrigerated before serving them, the stronger their flavor will be. I recommend at least a week.
- You can use 3 cups of white vinegar instead of the combination of the three if that's all you have on hand. I like to use all three just to add a little color and flavor.
- This recipe makes enough pickling brine for a gallon jar or 3 quart jars.
- Even though you are going to use sausage that is smoked and therefore already fully cooked, it's a good idea to slice the sausage and boil it for a couple of minutes to get the grease out. Otherwise you will end up with quite a lot of grease floating in globs in the top of your jar. Yuck!
- I will be including tips for cooking and peeling boiled eggs in a separate post, just in case you have struggled with this like I have and don't want to end up throwing pitted, messed up boiled eggs across the room and bouncing them off the wall in a Duree Fit.
INGREDIENTS:
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| Ball Pickling Spice |
18 boiled eggs, peeled
1 large onion, chopped into large pieces
1 "rope" length link or 4 bun length links fully cooked sausage of your choice, sliced
3 cloves of garlic, peeled and left whole
2 cloves of garlic, chopped
2 1/2 cups distilled white vinegar
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
3 cups water
2 Tbsp pickling spice
3 bay leaves
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| Pickling brine. Smells delicious. |
Layer peeled eggs, sausage slices, whole garlic cloves, and onion in 3 quart jars or one gallon jar. In a medium sauce pan, combine vinegar, water, and pickling spice. Bring to a boil and add chopped garlic and bay leaves. Remove from heat and pour hot mixture into jar(s). Seal and refrigerate for 5 days to 2 weeks before serving. ENJOY!!
