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First attempt at pickling sausages
okay folks, we've been talking about it, and i finally did it..........
first shot is of the fixin's
i have apple cider vinegar, a hot wax top of cutting board, 2 small sweet nanners, half a large onion, recipe called for a small one, but had this one in fridge to use up. 14oz keilbasa, recipe called for 2 lbs, but used what i had, so i made do with half a pack of hotdogs, crushed red pepper flakes i made myslef from our garden. pickling spice. 10 drops of red food coloring
put 2 wide mouth canning jars in boiling water to heat up. Boiled up the liquids (don't worry folks, recipe to follow....
). after they reached boiling point, simmered for 5 minutes. Packed the hot jars fresh outta the water, with some onion on the bottom and then layered the peppers, more onions, hot dogs, sausage, till almost to the top. Poured half of the simmering liquid in the jars. This was not enuff liquid, so i topped off with more vinegar. Took the HOT jar lid outta the boiling water, and placed on top. make SURE the lid is wiped clean. THIS A IMPORTANT STEP, cause the vinegar will degrade the rubber seal on the jar lid. Placed the ring ontop, and twisted down tite. Will wait for the jars to kewl down, then refridge for couple days at least. From what i read, the longer it sits, the better it gets.
Final shot
Recipe:
2 lbs pre-cooked keilbasa (or what ever you want to use, but must have been either cooked at the factory, or you will have to do so. Once i get back to sausage making, will be using my own!)
1 small onion sliced
1 cup water
3/4 cup brwn sugar
3 cups vinegar of your choice
1 teaspoon hot red pepper flakes
1 tbl pickling spices.
Thats the recipe i pulled off the web, but changed it up abit, as in adding food coloring. Found that in another recipe. Plus i added the peppers since we got em out our arse atm in the garden.
any question, please ask
d88de
okay folks, we've been talking about it, and i finally did it..........
first shot is of the fixin's
i have apple cider vinegar, a hot wax top of cutting board, 2 small sweet nanners, half a large onion, recipe called for a small one, but had this one in fridge to use up. 14oz keilbasa, recipe called for 2 lbs, but used what i had, so i made do with half a pack of hotdogs, crushed red pepper flakes i made myslef from our garden. pickling spice. 10 drops of red food coloring
put 2 wide mouth canning jars in boiling water to heat up. Boiled up the liquids (don't worry folks, recipe to follow....
). after they reached boiling point, simmered for 5 minutes. Packed the hot jars fresh outta the water, with some onion on the bottom and then layered the peppers, more onions, hot dogs, sausage, till almost to the top. Poured half of the simmering liquid in the jars. This was not enuff liquid, so i topped off with more vinegar. Took the HOT jar lid outta the boiling water, and placed on top. make SURE the lid is wiped clean. THIS A IMPORTANT STEP, cause the vinegar will degrade the rubber seal on the jar lid. Placed the ring ontop, and twisted down tite. Will wait for the jars to kewl down, then refridge for couple days at least. From what i read, the longer it sits, the better it gets.Final shot
Recipe:
2 lbs pre-cooked keilbasa (or what ever you want to use, but must have been either cooked at the factory, or you will have to do so. Once i get back to sausage making, will be using my own!)
1 small onion sliced
1 cup water
3/4 cup brwn sugar
3 cups vinegar of your choice
1 teaspoon hot red pepper flakes
1 tbl pickling spices.
Thats the recipe i pulled off the web, but changed it up abit, as in adding food coloring. Found that in another recipe. Plus i added the peppers since we got em out our arse atm in the garden.
any question, please ask
d88de
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