A delicious and tangy snack perfect for sharing with friends at a bar or party.
Ingredients:
12 hard-boiled eggs
8 sausages of your choice, sliced
2 cups white vinegar
1 cup water
1/4 cup sugar
2 tablespoons salt
1 tablespoon whole black peppercorns
1 tablespoon mustard seeds
1 teaspoon red pepper flakes
1 teaspoon dill seeds
4 cloves garlic, smashed
2 bay leaves
Instructions:
- In a large saucepan, combine the white vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, dill seeds, garlic, and bay leaves. Bring to a boil over medium heat.
- Reduce heat and simmer the brine for 10 minutes to allow the flavors to meld together.
- Peel the hard-boiled eggs and place them in a large jar or container along with the sliced sausages.
- Carefully pour the hot brine over the eggs and sausages, making sure they are fully submerged. Let the mixture cool to room temperature.
- Cover the jar or container and refrigerate for at least 24 hours, but preferably 2-3 days to allow the flavors to fully develop.
- Serve the pickled eggs and sausages cold as a tasty and tangy snack.
Prep time | Cooking time | Total time:
30 minutes | 10 minutes | 40 minutes (plus marinating time)
Servings:
6-8 servings
