home > recipes > meals / dishes > appetizers & snacks > pickles and olives > pickled eggs

Pickled Eggs And Vienna Sausages

recipe at a glance
ready in: over 5 hrs
serves/makes:   1 gallon
  

recipe id: 5801
cook method: stovetop

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

6 small cans Vienna sausage, drained
2 large red onions, quartered
24 hard boiled eggs, shelled
1/4 teaspoon dry mustard
1/4 teaspoon cumin seed, crushed
1 can (1 gallon size) jalapeno peppers, reserve juice
6 Habanero peppers, stems removed
4 cloves garlic, chopped
1 tablespoon salt
2 tablespoons black peppercorns, cracked
1/2 cup carrots, sliced
2 cups cider vinegar
white vinegar
6 drops red food coloring

directions

Bring cider vinegar and reserved jalapeno pepper juice to a boil, add onions, dry mustard, cumin seeds, garlic, and pepper corns, and cook for 5-10 minutes. Remove from heat and let cool for 2-3 minutes.

Place the eggs and Vienna sausage in a clean glass gallon jar and cover with the peppers and carrots. Pour the cider vinegar mixture into jar, and top off with white vinegar. Add the food coloring, seal, and shake.

Allow to cool to room temperature and place in refrigerator for at least 2 weeks.

added by

a1hotfood

nutrition

132 calories, 9 grams fat, 6 grams carbohydrates, 7 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like pickled eggs and vienna sausages




comments & reviews