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Pickled Eggs, Sausage, and Onions

A tangy, savory dish combining hard-boiled eggs, sliced sausage, and onions in a vinegar brine, perfect for snacks or meal prep.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 1 day
Servings: 6 servings
Course: Meal Prep, Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces hard-boiled eggs, peeled
  • 1 pound sausage of your choice (kielbasa or smoked sausage), sliced Use lean sausage for a healthier option.
  • 1 medium onion, thinly sliced
Pickling Liquid
  • 1 cup white vinegar
  • 1 cup water
  • 1/4 cup sugar Reduce sugar for a healthier version.
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes Optional.

Method
 

Prepare the Pickling Liquid
  1. In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes (if using).
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
Assemble the Jar
  1. Place the peeled hard-boiled eggs, sliced sausage, and thinly sliced onion into a clean glass jar or container with a lid.
Pickling Process
  1. Carefully pour the hot pickling liquid over the eggs, sausage, and onions, ensuring everything is fully submerged.
  2. Let the jar cool to room temperature, then seal and refrigerate.
Refrigerate
  1. Refrigerate the jar for at least 24 hours, though the flavors will intensify the longer it sits. For best results, allow the eggs and sausage to pickle for 3-5 days before serving.

Notes

Store in an airtight jar in the fridge. It will keep for 2 to 3 weeks. Do not freeze pickled eggs or sausage in the brine.