Go Back

Pickled Eggs, Sausage & Onions

A nostalgic and tangy snack made with hard-boiled eggs, smoked sausage, and onions pickled in a vinegar brine. Perfect for casual gatherings or as a midnight treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large hard-boiled eggs Make sure to let them cool before peeling.
  • 1 ring smoked sausage or kielbasa, sliced Use any pre-cooked sausage for convenience.
  • 1 medium onion, peeled and sliced Slice to a moderate thickness for layering.
Pickling Liquid
  • 2 cups white vinegar Apple cider vinegar can be used for a different flavor.
  • 1/2 cup water Balances the vinegar's strong flavor.
  • 1 tablespoon sugar Helps to mellow the acidity.
  • to taste salt, peppercorns, and red pepper flakes Adjust based on your spice preference.

Method
 

Preparation
  1. Boil the eggs until hard-boiled, then cool and peel them.
  2. Slice the sausage and onions into bite-sized pieces.
Layering
  1. In a clean jar, layer the eggs, onions, and sausage. Repeat until the jar is full.
Making the Pickling Liquid
  1. In a saucepan, mix vinegar, water, sugar, salt, peppercorns, and red pepper flakes. Bring to a simmer to dissolve the sugar and salt.
  2. Pour the hot pickling liquid over the layered ingredients in the jar.
  3. Seal the jar and let it cool before refrigerating.
Pickling Process
  1. Refrigerate for at least a day before enjoying, although longer is better for flavor.

Notes

Refrigerate immediately after cooling to prevent spoilage. Use clean utensils to serve to maintain freshness. The flavors develop and the color deepens after a few days in the fridge.