Pickled Sausage & Eggs (Spicy Refrigerator Style)
🫙 Makes 1 large jar (or 2 medium jars)
🥚 Ingredients
Main
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6–8 large eggs
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10–12 oz smoked sausage or kielbasa, sliced into thick coins
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2 cloves garlic, lightly crushed
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1 small onion, thinly sliced (optional)
Pickling Brine
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1½ cups white vinegar (or apple cider vinegar)
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½ cup water
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1 tbsp sugar (balances the vinegar)
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1½ tsp salt
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1 tsp black peppercorns
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1 tsp mustard seeds
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1 tsp red pepper flakes (adjust to heat level)
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½ tsp dried oregano or thyme
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½ tsp paprika (smoked if possible)
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1 bay leaf
Optional Add-ins
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Jalapeño slices or chili peppers 🌶️
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Pickle juice (¼ cup replaces some vinegar)
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A splash of hot sauce
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Dill sprigs
🔪 Prep
1. Hard-boil the eggs
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Place eggs in a pot, cover with cold water.
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Bring to a boil, then turn off heat and cover.
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Let sit 10–12 minutes.
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Transfer to ice water, peel, and slice in halves.
🔥 Prepare the brine
2. Make pickling liquid
In a saucepan, combine:
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Vinegar
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Water
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Sugar
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Salt
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All spices and garlic
Bring to a gentle simmer for 3–5 minutes.
Remove from heat and let cool slightly (warm, not boiling).
🫙 Assemble the jar
3. Layer ingredients
In a clean glass jar:
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Add a layer of eggs
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Add sausage slices
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Add onions / peppers (if using)
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Repeat layers until jar is full
4. Pour brine
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Pour warm brine over contents until fully submerged.
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Tap jar gently to release air bubbles.
❄️ Chill & pickle
5. Refrigerate
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Seal tightly and refrigerate at least 24 hours
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Best flavor after 3–5 days
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Keeps up to 2 weeks refrigerated
🍽️ How to Eat
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Straight from the jar (classic)
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Chopped into potato salad
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Sliced on crackers
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With cold beer or soda (no judgment 😄)
🔥 Flavor Variations
Extra Spicy
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Double red pepper flakes
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Add habanero or serrano slices
Sweet & Tangy
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Increase sugar to 2 tbsp
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Add sliced carrots
Cajun-Style
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Add Cajun seasoning
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Use andouille sausage
⚠️ Important Safety Note
This is a refrigerator pickle, NOT shelf-stable.
Always keep refrigerated and use clean utensils.
