Pickled Sausage

Recipe View Prepare your jar: Thoroughly inspect a quart-sized jar for any cracks or rust on the ring. Discard any damaged components. Submerge the jar in simmering water for 5 minutes to sterilize. Wash a new, unused lid and ring in warm, soapy water. (5 minutes)

Recipe View Create the Brine: In a large pot, combine the water, distilled white vinegar, salt, and red food coloring. Bring the mixture to a boil over medium-high heat, stirring until the salt is fully dissolved. (10 minutes)

Recipe View Prepare the Sausage: While the brine heats up, cut the smoked beef sausage links into halves or thirds, depending on their size, to ensure even pickling. (5 minutes)

Recipe View Assemble and Pickle: Carefully place the cut sausage links into the sterilized jar. Pour the hot vinegar mixture over the sausage, ensuring they are completely submerged. Secure the lid tightly and immediately transfer the jar to the refrigerator. (5 minutes)

Recipe View Chill and Serve: Allow the pickled sausage to chill in the refrigerator for at least 2 days to allow the flavors to fully develop. Serve cold straight from the jar. (48+ hours)