Description
A tangy and flavorful recipe featuring hard-boiled eggs, smoked sausage, and spicy jalapeños pickled in a seasoned apple cider vinegar brine. Perfect as a savory snack or appetizer with a balanced mix of heat, saltiness, and smoky depth.
Ingredients
Scale
Pickled Eggs, Sausage, and Jalapeños
- 1 dozen hard-boiled eggs, peeled
- 1 pound smoked sausage, sliced
- 1/2 cup thinly sliced jalapeños
Brine
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
Instructions
- Layer Ingredients: In a large jar or container, carefully layer the peeled hard-boiled eggs, sliced smoked sausage, and thinly sliced jalapeños to create a visually appealing and flavorful mix.
- Prepare Brine: In a medium saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, and celery seeds. Heat the mixture over medium heat, stirring continuously until the sugar and salt fully dissolve and the brine is hot but not boiling.
- Pour Brine Over Mix: Pour the hot brine evenly over the layered eggs, sausage, and jalapeños, making sure all ingredients are fully submerged in the liquid to ensure proper pickling.
- Refrigerate: Cover the jar or container tightly and refrigerate for at least 24 hours to allow the flavors to meld and the pickling process to develop before serving.
Notes
- Use fresh jalapeños for the best texture and heat; adjust quantity to your preferred spice level.
- Ensure eggs and sausage are fully submerged in brine to avoid spoilage.
- For stronger flavor, refrigerate for up to 3 days before consuming.
- Store pickled eggs in the refrigerator and consume within 2 weeks.
- Smoked sausage adds a smoky depth; substitute with kielbasa or another sausage if preferred.
