Description
This tangy and flavorful recipe combines pickled eggs, smoked sausage, and jalapeños soaked in a spiced apple cider vinegar brine. Perfect for a bold snack or appetizer, these pickled bites offer a unique blend of creamy eggs, smoky sausage, and spicy jalapeños, all enhanced by a sweet and savory pickling solution.
Ingredients
Scale
Pickled Eggs, Sausage, and Jalapeños
- 1 dozen hard-boiled eggs, peeled
- 1 pound smoked sausage, sliced
- 1/2 cup thinly sliced jalapeños
Brine
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
Instructions
- Layer Ingredients: In a large jar or container, carefully layer the hard-boiled peeled eggs, sliced smoked sausage, and thinly sliced jalapeños to prepare for pickling.
- Prepare Brine: In a medium saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, and celery seeds. Heat over medium heat, stirring occasionally until the sugar and salt have completely dissolved.
- Add Brine to Jar: Pour the hot brine mixture over the layered eggs, sausage, and jalapeños in the jar, making sure everything is fully submerged in the liquid to ensure even pickling.
- Chill and Pickle: Cover the jar or container securely and refrigerate for at least 24 hours to allow the flavors to meld and the eggs and sausage to fully pickle before serving.
Notes
- For best flavor, let the mixture pickle for 48 hours.
- Use gloves when handling jalapeños to avoid skin irritation.
- The pickled eggs and sausage can be stored refrigerated for up to 2 weeks.
- Optionally, add additional spices such as garlic cloves or peppercorns for extra flavor complexity.
