Post by Big Joe on Apr 4, 2024 14:52:39 GMT -5
I had extra time today, so we pickled some sausages and eggs today. You can adjust the recipes to fit your tastes we are kind of eclectic in our tastes.
Pickled Bar Sausages
2 cups water
2 cups white vinegar
1 Tbs plain salt
3 to 10 dried chili peppers (adjust to your heat level)(1 reaper period)
red food coloring
15 to 20 sausages (any you like but not the raw ones, they need to be at least smoke cured)
Add the water and vinegar to a pan and turn on heat to medium.
Add the spices and stir, bring to a simmer and cook for 5 minutes.
Turn the heat off and let set to allow to cool a bit. Add the food coloring to your liking.
Take your sausages and poke holes all over them to allow brine to seep in easier. We use a sausage pricker, but a corn holder works well too. Ok if you used store bought smoked sausage, cut them into about 5-inch lengths or chunks.
Stuff your sausages into a half gallon jar filling it to about an inch from the top. Adding some of the peppers as you stuff.
Ok here I stand mine up for a few rows then lay then down just to fill the jar.
Pour the brine over to cover the sausages by a good 1/2 inch.
Seal and let cool completely then it goes in fridge for at least a week before opening.
They just get better as they age. So, my thoughts are to start another jar the day you open these.
Our Pickled Bar Eggs
2 cups water
2 cups white vinegar
1 Tbs plain salt
1 to 2Tbs pickling spices - add 1 tbs dried dill if you like
1 tbs sugar
1 tsp turmeric
2 whole Habanero peppers, with slit cut in them
(ok here you can sub Jalapenos in)(no Reapers)
1 1/2 dozen hard boiled eggs, peeled and rinsed
1 large carrot, cut into 1/4in thick slices
8 pearl onions
2 large cloves garlic (4 Tbs)
Make a bowl of ice water, set aside.
Fill a pot with water bring to a boil then drop the veggies in. Allow to cook for 1 minute.
Add to the ice water to stop the cooking.
Remove and peel the onions and garlic if not peeled, set aside.
Start on the brine by add the water and vinegar to a pot. Then add the spices and bring to a simmer cook for 5 minutes. Taste and adjust if needed. Turn heat off and let set.
Start by straining off some of the pickling spices and add to the bottom of the jar then stuff the eggs into a half gallon jar adding the veggies and peppers as you fill. You want the stuffed but not packed enough they break open. Stuff to about an inch down.
Add the brine to cover the eggs by at least 1/2 inch. Seal and allow to cool then store in fridge for at least a week longer is better.
Ok here you may have extra eggs and brine, just do a pint same way without the peppers for the women folk, haha. But trust me after a few beverages they will be in the hot ones too. The kids will be in either - for the gas effects.... no haha there.
Yes, I know you can use leftover pickle juice and or beets but that so common and with things changing I got these going for now. And this keeps with me 2% salt ratio I am allowed in my diet.
Pickled Bar Sausages
2 cups water
2 cups white vinegar
1 Tbs plain salt
3 to 10 dried chili peppers (adjust to your heat level)(1 reaper period)
red food coloring
15 to 20 sausages (any you like but not the raw ones, they need to be at least smoke cured)
Add the water and vinegar to a pan and turn on heat to medium.
Add the spices and stir, bring to a simmer and cook for 5 minutes.
Turn the heat off and let set to allow to cool a bit. Add the food coloring to your liking.
Take your sausages and poke holes all over them to allow brine to seep in easier. We use a sausage pricker, but a corn holder works well too. Ok if you used store bought smoked sausage, cut them into about 5-inch lengths or chunks.
Stuff your sausages into a half gallon jar filling it to about an inch from the top. Adding some of the peppers as you stuff.
Ok here I stand mine up for a few rows then lay then down just to fill the jar.
Pour the brine over to cover the sausages by a good 1/2 inch.
Seal and let cool completely then it goes in fridge for at least a week before opening.
They just get better as they age. So, my thoughts are to start another jar the day you open these.
Our Pickled Bar Eggs
2 cups water
2 cups white vinegar
1 Tbs plain salt
1 to 2Tbs pickling spices - add 1 tbs dried dill if you like
1 tbs sugar
1 tsp turmeric
2 whole Habanero peppers, with slit cut in them
(ok here you can sub Jalapenos in)(no Reapers)
1 1/2 dozen hard boiled eggs, peeled and rinsed
1 large carrot, cut into 1/4in thick slices
8 pearl onions
2 large cloves garlic (4 Tbs)
Make a bowl of ice water, set aside.
Fill a pot with water bring to a boil then drop the veggies in. Allow to cook for 1 minute.
Add to the ice water to stop the cooking.
Remove and peel the onions and garlic if not peeled, set aside.
Start on the brine by add the water and vinegar to a pot. Then add the spices and bring to a simmer cook for 5 minutes. Taste and adjust if needed. Turn heat off and let set.
Start by straining off some of the pickling spices and add to the bottom of the jar then stuff the eggs into a half gallon jar adding the veggies and peppers as you fill. You want the stuffed but not packed enough they break open. Stuff to about an inch down.
Add the brine to cover the eggs by at least 1/2 inch. Seal and allow to cool then store in fridge for at least a week longer is better.
Ok here you may have extra eggs and brine, just do a pint same way without the peppers for the women folk, haha. But trust me after a few beverages they will be in the hot ones too. The kids will be in either - for the gas effects.... no haha there.
Yes, I know you can use leftover pickle juice and or beets but that so common and with things changing I got these going for now. And this keeps with me 2% salt ratio I am allowed in my diet.