Description

This Pickled Eggs, Sausage, and Jalapeños recipe combines hard-boiled eggs, smoked sausage, and spicy jalapeños preserved in a flavorful apple cider vinegar brine. Perfectly tangy and mildly spicy, this dish makes a delicious snack or appetizer with a delightful balance of smoky, tangy, and spicy flavors.

Ingredients

Eggs and Meat

1 dozen hard-boiled eggs, peeled
1 pound smoked sausage, sliced

Pickling Brine

1/2 cup thinly sliced jalapeños
1 cup apple cider vinegar
1 cup water
1/4 cup sugar
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon celery seeds

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Instructions

Layer Ingredients: In a large jar or container, layer the hard-boiled eggs, sliced smoked sausage, and thinly sliced jalapeños evenly to prepare for pickling.
Prepare Brine: In a medium saucepan over medium heat, combine the apple cider vinegar, water, sugar, salt, mustard seeds, and celery seeds. Stir continuously until the sugar and salt have completely dissolved and the mixture is hot.
Add Brine: Carefully pour the hot brine over the layered eggs, sausage, and jalapeños in the jar, making sure that all ingredients are fully submerged to ensure even pickling.
Refrigerate: Cover the jar or container tightly and refrigerate for at least 24 hours to allow the flavors to develop and the ingredients to pickle thoroughly before serving.

Notes

Use fresh jalapeños for optimal spiciness; adjust quantity to your preferred heat level.
Ensure eggs are fully peeled to enhance flavor absorption from the brine.
For best results, consume within one week of pickling.
Brining time can be extended up to 48 hours for a stronger pickled taste.
Keep the jar refrigerated at all times during pickling to maintain food safety.