Description
This recipe features a flavorful combination of pickled hard-boiled eggs, smoked sausage, and spicy jalapeños, all soaked in a tangy apple cider vinegar brine infused with mustard and celery seeds. Perfect as a zesty appetizer or snack, these pickled bites offer a delightful mix of smoky, spicy, and tangy flavors with minimal prep time.
Ingredients
Scale
Pickled Eggs, Sausage, and Jalapeños
- 1 dozen hard-boiled eggs, peeled
- 1 pound smoked sausage, sliced
- 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
Instructions
- Layer Ingredients: In a large jar or suitable container, alternately layer the peeled hard-boiled eggs, sliced smoked sausage, and thinly sliced jalapeños to evenly distribute flavors.
- Prepare Brine: In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, and celery seeds. Heat the mixture over medium heat, stirring gently until the sugar and salt are fully dissolved to create a flavorful brine.
- Combine Brine and Ingredients: Carefully pour the hot brine over the layered eggs, sausage, and jalapeños in the jar, making sure all ingredients are completely submerged to ensure proper pickling.
- Refrigerate: Cover the jar or container tightly and refrigerate for at least 24 hours before serving to allow the flavors to meld and the eggs to pickle thoroughly.
Notes
- For best flavor, let the mixture pickle for 48 hours or more.
- Use gloves when handling jalapeños to avoid irritation.
- Smoked sausage can be substituted with kielbasa or chorizo for variety.
- The pickled eggs can be stored in the refrigerator for up to 2 weeks.
- Adjust the amount of jalapeños to control spiciness.
