Description

This recipe features a tangy and flavorful medley of pickled hard-boiled eggs, smoked sausages, jalapeño peppers, and baby carrots. The ingredients are simmered in a spiced vinegar brine infused with mustard and celery seeds, resulting in a perfect balance of heat, sweetness, and savory notes. Ideal for a zesty snack or an addition to charcuterie boards, these pickled delights develop deep flavors after a day in the refrigerator.

Ingredients

Scale

Pickled Ingredients

1 dozen hard-boiled eggs, peeled
1 pound smoked sausages, sliced
12 jalapeño peppers, sliced
1 cup baby carrots

Brine

1 cup white vinegar
1 cup water
1/2 cup sugar
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon celery seeds

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Instructions

Prepare the brine: In a large pot or Dutch oven, combine the white vinegar, water, sugar, salt, mustard seeds, and celery seeds. Bring this mixture to a rolling boil over high heat, ensuring all solids dissolve and the flavors meld together.
Add ingredients to the brine: Once boiling, carefully add the peeled hard-boiled eggs, sliced smoked sausages, jalapeño peppers, and baby carrots into the pot. Stir gently to combine the ingredients with the hot brine.
Simmer the mixture: Reduce the heat to low and let the mixture simmer gently for 15 minutes. This allows the vegetables to soften slightly and the flavors of the brine to infuse the proteins and produce thoroughly.
Cool and store: Remove the pot from heat and allow it to cool slightly. Using a slotted spoon, transfer the eggs, sausages, jalapeños, and carrots into clean glass jars. Pour the remaining brine over the ingredients to cover them fully. Seal the jars tightly and refrigerate for at least 24 hours before serving to develop the best flavor.

Notes

The pickled eggs and other ingredients will keep well refrigerated for up to 2 weeks.
For extra heat, leave some jalapeño seeds in or add additional chili flakes to the brine.
You can substitute smoked sausages with other cured meats if preferred.
Make sure the eggs are fully submerged in the brine to ensure even pickling.
Use glass jars for storage to prevent any metallic taste and preserve freshness.