Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Pickled Eggs, Hot Dogs or Vienna Sausage
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- #903
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
12 eggs
2 cups vinegar
1/4 cup sugar
1 1/2 tablespoon mixed pickling spices (purchase as a blend)
1 teaspoon salt
2 whole bay leaves for garnish in the jar
1 pinch peppercorns, for garnish in the jar
3 whole red chile pepper for garnish in the jar
directions
Hard cook eggs. Peel carefully. Put eggs and whole spices, chiles, and bay leaves (for decoration) in a scalded quart (4 cups) jar with a tight fitting lid.
Bring vinegar, salt, sugar and spices to a simmer in a non-reactive saucepan and pour over the eggs. Seal and refrigerate. They will be ready to eat in 3 days and will keep for two months in the refrigerator.
Recipe can also be used for hot dogs or Vienna sausage
added by
meeshow
nutrition data
106 calories, 5 grams fat, 9 grams carbohydrates, 7 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more pickled sausage recipes
reviews & comments
November 2, 2013
These were good. I think I prefer the beet kind better as they look more appealing. I'd like to try this with the vienna sausage though. Does anyone know how much sausage to use?