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| Pickled Sausages or Eggs | |
 Join Date: Apr 2008 Location: in a cave
Posts: 86
| Description: I got this recipe from a bartender in Duck Lake Sk. He kept a jar of each of these on the counter in the bar. |
| Other: | Ingredients: |
| Time: 24 hours minimum Difficulty: Easy Serving Size: May be doubled or whatever |
1 c. white vinegar 1/2 c. water 1/4 c. white sugar 1/8 tsp. salt 1 tbsp.mixed pickling spices 1 med. onion, sliced 1/2 tsp. crushed dried chilies, (or more if you like 'em hot!) 6-8 links smokies or 12 hardboiled, peeled eggs |
| Preparation: | |
| Mix together first 5 ingredients and boil for 8 minutes; cool. | |
| Instructions: | |
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Put smokies (or eggs) and onions in large glass jar. Pour vinegar mixture over smokies. Refrigerate overnight before serving. Store in refrigerator. These may be processed with pressure canner for long-term storage, follow canner directions. | |
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