- Boil and Peel Eggs: Place 12 large eggs in a pot of cold water, bring to a boil, and let simmer for 9-12 minutes. Transfer the eggs to an ice bath to cool before peeling.
- Cook the Sausage: Slice the smoked sausage into bite-sized chunks and brown them lightly in a skillet over medium heat. This step enhances their flavor and texture.
- Slice the Onion and Jalapeños: Thinly slice the red onion and, if using, the jalapeños. Set aside.
Step 2: Make the Pickling Brine
- Combine Ingredients: In a medium saucepan, combine the vinegar, water, sugar, salt, pickling spice, black peppercorns, garlic, bay leaves, and red pepper flakes (if using).
- Heat the Brine: Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt. Once boiling, reduce the heat and let it simmer for 5 minutes.
- Cool Slightly: Remove the brine from the heat and let it cool for 10-15 minutes.
Step 3: Assemble the Jars
- Layer Ingredients: In sterilized glass jars (quart-sized works best), layer the peeled eggs, sausage chunks, sliced onions, jalapeños, and fresh dill sprigs (if using). Alternate layers for even flavor distribution.
- Pour the Brine: Carefully pour the warm brine into the jars, ensuring all ingredients are fully submerged. Use a spoon to remove any air bubbles and top off with more brine if needed.
- Seal the Jars: Wipe the rims of the jars clean and seal them tightly with lids.
Step 4: Pickling Process
- Refrigerate: Place the jars in the refrigerator and let the ingredients pickle for at least 3-5 days before consuming. For the best flavor, let them sit for 1-2 weeks.
- Shake Occasionally: Give the jars a gentle shake every couple of days to redistribute the brine and spices.
Serving Suggestions
- Serve as a tangy snack on their own.
- Pair with crackers, cheese, and mustard for a charcuterie board.
- Add to salads or sandwiches for a punch of flavor.
- Use as a side dish for grilled meats or barbecue.
Storage Tips
- Refrigeration Required: Always store pickled eggs, sausage, and onions in the refrigerator to ensure food safety.
- Shelf Life: Consume within 3-4 weeks for the best taste and texture.
Tips for Success
- Customize the Heat: Add more or fewer jalapeños or red pepper flakes based on your spice preference.
- Experiment with Spices: Try adding mustard seeds, coriander seeds, or even cinnamon sticks for unique flavor variations.
- Quality Ingredients: Use fresh, high-quality eggs and sausage for the best results.
Enjoy the perfect balance of tangy, savory, and spicy in every bite of these pickled eggs, sausage, and onions. This timeless recipe is sure to become a household favorite!