Transform your snacking or appetizer game with this savory and tangy Pickled Sausage, Eggs, and Peppers. This flavorful dish combines hearty sausage, protein-packed eggs, and crisp, colorful peppers, all pickled together in a zesty brine. The result is a deliciously bold and tangy treat that offers a unique twist on traditional pickled fare. Ideal for serving as an appetizer at gatherings or enjoying as a robust snack, this recipe brings together spicy, tangy, and savory elements in every bite. With its balance of flavors and vibrant colors, Pickled Sausage, Eggs, and Peppers is sure to impress and satisfy.
Ingredients:
1 Pound Smoked Sausage or Kielbasa, Cut into 1-Inch Pieces: The smoky, savory base that pairs beautifully with the pickling brine.
4 Hard-Boiled Eggs, Peeled: Adds a rich, creamy texture that contrasts with the tangy pickling liquid.
1 Bell Pepper (Any Color), Sliced into Strips: Brings a sweet, crunchy element to the mix, adding both color and flavor.
1 Small Onion, Thinly Sliced: Offers a sharp, tangy bite that complements the other ingredients.
1 Cup Apple Cider Vinegar: The acidic base of the pickling brine, providing tanginess and depth.
1 Cup Water: Dilutes the vinegar slightly, balancing the flavors.
1/4 Cup Granulated Sugar: Adds a touch of sweetness to counterbalance the acidity.
1/4 Cup Salt: Essential for both flavor and preservation.
1 Teaspoon Black Peppercorns: Adds a subtle peppery flavor to the brine.
1 Teaspoon Mustard Seeds: Provides a mild, tangy flavor that complements the vinegar.
1 Teaspoon Red Pepper Flakes (Optional, for Heat): Adds a spicy kick for those who like a bit of heat.
2 Cloves Garlic, Peeled and Crushed: Infuses the brine with a savory, aromatic flavor.
Ingredient Preparation
Prepping the Ingredients
Slice and Layer: Begin by cutting the smoked sausage or kielbasa into 1-inch pieces. Peel and halve the hard-boiled eggs. Slice the bell pepper into strips and thinly slice the onion. In your sterilized jar or container, layer these ingredients, starting with the sausage pieces, followed by the eggs, bell pepper strips, and finally, the onion slices.
Instructions
Making the Pickling Brine
- Combine the Brine Ingredients: In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, salt, black peppercorns, mustard seeds, red pepper flakes (if using), and crushed garlic. Stir well to ensure the sugar and salt are evenly distributed.
- Bring to a Boil: Place the saucepan over medium heat and bring the mixture to a boil. Continue stirring until the sugar and salt have completely dissolved. This process infuses the brine with the flavors of the spices and garlic, creating a robust, tangy liquid.
Assembling the Pickled Dish
Cool the Jar: Allow the jar to cool to room temperature. This step is crucial as it prevents the jar from cracking and allows the flavors to start melding together.
Pour the Hot Brine: Carefully pour the hot pickling brine over the sausage, eggs, and vegetables in the jar. Make sure everything is fully submerged in the liquid to ensure even pickling.
Chilling and Serving
Serve and Enjoy: Serve the pickled sausage, eggs, and peppers as a snack, an appetizer, or as part of a charcuterie board. The tangy, savory flavors make a delightful addition to any meal.
Seal and Refrigerate: Once the jar has cooled, seal it tightly with a lid. Place the jar in the refrigerator and let it chill for at least 48 hours. For the best flavor, allow the pickled sausage, eggs, and peppers to sit for 1-2 weeks. The longer they sit, the more pronounced the flavors will become.
Tips and Variations
Additional Tips
Pickling Time: Although you can enjoy the pickled ingredients after 48 hours, letting them sit for a week or more will intensify the flavors and improve the overall taste.
Adjusting the Spice: If you prefer a milder pickle, omit the red pepper flakes. For those who like it hot, consider adding extra red pepper flakes or even a sliced fresh jalapeño to the mix.
