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Pickled Eggs And Vienna Sausages

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

recipe id: 5801
cook method: stovetop

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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


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.

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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)

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