Wow! I didn’t realize that pickling has become so popular with everyone. Jeremy and Kevin from the Houlton area wrote me to let us know that vegetables are not the only things you can pickle. Jeremy has shared a favorite pickled egg and Kevin sent in his famous pickled sausages.
I can’t wait to try them. I’m going to make some of each this weekend, but I didn’t want to wait to share these recipes with you. They sound delicious and we all know how expensive pickled eggs and pickled sausages are in the grocery stores.
For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine. Keep in mind that if you like your pickles a little spicier, add a little extra hot pepper flakes or hot sauce to the brine.
I have a couple of 2-quart jars picked out for just these recipes! I’m going to try the recipes first as printed and then adjust them to our taste. You can double, triple or quadruple them.
Pickled Sausages
4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring (optional)
10 links cooked smoked
beef sausage
(I recommend buying the precooked)
Directions: In a large pot over medium-high heat, combine the water, salt, vinegar and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for two days before serving.
Pickled Eggs
12 extra large eggs
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf
Directions: Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
Enjoy! Talk to you again next week. I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
See you next week!
