Tangy Pickled Sausages, Eggs & Peppers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 pound smoked sausage, sliced into rounds

1 dozen hard-boiled eggs, peeled

1 green bell pepper, thinly sliced

1 small red onion, thinly sliced (optional for extra flavor)

2–3 cloves garlic, sliced

2 cups white vinegar

1 cup water

1/2 cup sugar (adjust to taste)

1 tablespoon salt

1 tablespoon pickling spice (or 1 tsp mustard seeds, 1 tsp black peppercorns, 1/2 tsp crushed red pepper)

1 bay leaf

Instructions

1. Prepare the pickling brine:
In a saucepan, combine the vinegar, water, sugar, salt, garlic, and pickling spices. Bring to a boil, then reduce heat and simmer for 5 minutes.

2. Layer the ingredients:
In a large glass jar or container, layer the sausage slices, eggs, green bell pepper, and onion (if using).

3. Pour the brine:
Carefully pour the hot brine over the layered ingredients, making sure everything is fully submerged.

4. Cool and refrigerate:
Let the jar cool to room temperature, then seal and refrigerate for at least 3 days. Flavor improves the longer it sits (up to 2 weeks).