Description
A flavorful and tangy pickled dish featuring hard-boiled eggs, smoked sausages, jalapeños, and baby carrots simmered in a spiced vinegar brine. Perfect for a zesty snack or appetizer, these pickled ingredients soak up the sweet and savory flavors for a delicious treat.
Ingredients
Scale
Pickling Brine
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
Main Ingredients
- 1 dozen hard-boiled eggs, peeled
- 1 pound smoked sausages, sliced
- 12 jalapeño peppers, sliced
- 1 cup baby carrots
Instructions
- Prepare the brine: In a large pot or Dutch oven, combine the vinegar, water, sugar, salt, mustard seeds, and celery seeds. Bring the mixture to a boil over high heat to dissolve the sugar and salt and allow the spices to infuse.
- Add the ingredients: Once the brine is boiling, carefully add the peeled hard-boiled eggs, sliced smoked sausages, jalapeño peppers, and baby carrots to the pot.
- Reduce heat and simmer: Lower the heat to a gentle simmer and cook for 15 minutes. This allows the vegetables to soften slightly and the flavors to meld together while gently heating the eggs and sausages.
- Cool and store: Remove the pot from the heat and let the contents cool slightly. Transfer the pickled eggs, sausages, jalapeños, and carrots along with the brine into glass jars. Seal the jars tightly and refrigerate for at least 24 hours before serving to allow pickling flavors to develop fully.
Notes
- For best flavor, allow the pickled ingredients to sit for 48 hours.
- You can adjust the sugar and salt to taste for a sweeter or saltier brine.
- Use glass jars for storage to maintain flavor and safety.
- The pickled eggs and vegetables can be stored in the refrigerator for up to 2 weeks.
- Wear gloves when handling jalapeños to avoid skin irritation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pickling
- Method: Stovetop
- Cuisine: American
