Description
Tangy and flavorful, these pickled eggs, sausages, jalapeños, and carrots are a zesty treat perfect for snacking or as a unique addition to your appetizer spread.
Ingredients
For the Pickling Brine:
- 4 cups white vinegar
- 2 cups water
- 1/2 cup sugar
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon coriander seeds
- 4 cloves garlic, smashed
- 3 bay leaves
For the Pickled Eggs, Sausages, Jalapeños, and Carrots:
- 12 hard-boiled eggs, peeled
- 6 fully cooked smoked sausages (such as kielbasa), sliced into rounds
- 4 large carrots, peeled and sliced into sticks
- 6 fresh jalapeños, sliced
Instructions
- Prepare the Pickling Brine: In a large saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, coriander seeds, garlic, and bay leaves. Bring to a boil, then reduce heat and simmer for 5 minutes to infuse flavors. Remove from heat and let cool slightly.
- Assemble the Pickled Mix: In a sterilized jar, layer eggs, sausages, carrots, and jalapeños. Pour the warm brine over, ensuring everything is submerged.
- Refrigerate: Seal jars and refrigerate for at least 3 days before serving.
Notes
- This pickled mix keeps well for up to 4 weeks in the refrigerator.
- Adjust spiciness by altering jalapeño quantity.
- Perfect for bar snacks, picnics, or as an appetizer.
