BAR PICKLED SAUSAGE RECIPE RECIPES

ROBBY'S PICKLED BAR SAUSAGE RECIPE - FOOD.COM

Robby's Pickled Bar Sausage Recipe - Food.com image

Make and share this Robby's Pickled Bar Sausage recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 Gallon

Number Of Ingredients 6

Ingredients

4 1/2 cups white vinegar
3 1/2 cups water
2 1/2 tablespoons dry crushed red pepper
1 1/2 tablespoons minced garlic
3 lbs kielbasa or 3 lbs smoked sausage
6 bay leaves

Steps:

Make brine by combining first four ingredients and bringing to a boil in a saucepan.
Cut sausage into equal sized links, approximately 3" each.
Place sausage and bay leaves into a sterilized gallon size glass jar.
Pour brine over sausage and seal jug.
Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.

Nutrition Facts : Calories 4463.7, FatContent 371.3, SaturatedFatContent 125.5, CholesterolContent 896.9, SodiumContent 12371.5, CarbohydrateContent 56.6, FiberContent 2, SugarContent 28.6, ProteinContent 167.6

HOW TO MAKE PICKLED EGGS - PRACTICAL SELF RELIANCE

How to Make Pickled Eggs - Practical Self Reliance image

Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.

Provided by Ashley Adamant

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 9

Number Of Ingredients 42

Ingredients

9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup beet juice (or beet cooking water)
1/2 small onion
2 Tbsp. sugar
2 Tbsp. salt
6-8 cloves
4-5 allspice berries
1 cinnamon stick
9-10 hard-boiled eggs, peeled
2 cups white vinegar
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. salt
1/2 cup sugar
1 tsp mustard seeds
1 tsp celery seed
1 tsp ground turmeric
9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup water
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. sugar
2 Tbsp. salt
1 tsp mustard seeds
1 tsp celery seed
1 tsp coriander seed
1 tsp dill seed
Fresh dill sprigs (if available)
9-10 hard-boiled eggs, peeled
1 1/2 cups white vinegar
1/2 cup water
2 Tbsp. salt
1 Tbsp. sugar
1 or 2 jalapenos, sliced
1/2 onion, sliced
3-4 garlic cloves
2-4 bay leaves
1 tsp coriander seeds
3-4 cloves
3-4 allspice berries

Steps:

Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
Pickled eggs should last 3-4 months in the refrigerator.

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