Description
This flavorful recipe for Pickled Eggs, Sausages, Jalapeños, and Carrots combines protein-rich hard-boiled eggs and smoked sausages with spicy jalapeños and crunchy carrots, all preserved in a tangy vinegar brine infused with garlic, mustard seeds, and peppercorns. Perfect as a classic bar snack or a high-protein appetizer, this make-ahead dish develops bold flavors after at least three days in the fridge and offers a unique combination of savory, spicy, and tangy notes.
Ingredients
Scale
Pickled Eggs and Add-ins
- 8 hard-boiled eggs, peeled
- 4 cooked smoked sausages or hot links, cut into bite-sized chunks
- 4 medium carrots, peeled and sliced into thin rounds
- 4 jalapeños, sliced (seeds removed for less heat)
- ½ red onion, thinly sliced
- 3 cloves garlic, smashed
Pickling Brine
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
- 2 bay leaves
Instructions
- Prepare the Pickling Brine: In a saucepan, combine white vinegar, water, sugar, salt, black peppercorns, mustard seeds, crushed red pepper flakes (if using), and bay leaves. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely. Once boiling, remove the saucepan from heat and allow the brine to cool slightly.
- Layer Ingredients in Jar: Take a large, clean glass jar or container (at least 1.5 quarts) and layer the peeled hard-boiled eggs, chunks of cooked smoked sausage, sliced carrots, jalapeños, red onion slices, and smashed garlic cloves carefully, distributing the ingredients evenly.
- Add Pickling Liquid: Pour the warm pickling brine over the layered ingredients in the jar, ensuring everything is fully submerged to promote proper pickling and preservation.
- Seal and Cool: Seal the jar tightly and let it cool to room temperature before refrigerating.
- Refrigerate and Marinate: Refrigerate the jar for a minimum of 3 days to allow the flavors to meld and develop. For best results, let it sit for up to 1 week. Consume the pickled eggs and accompaniments within 2 to 3 weeks, keeping the jar refrigerated at all times.
Notes
- Use caution when handling jalapeños; wearing gloves is recommended to avoid irritation.
- Adjust the heat level by reducing the number of jalapeños or removing all seeds for milder pickles.
- This recipe serves as a classic bar snack and makes a delicious high-protein appetizer.
