Pickled Eggs (2025)

6 Hard Boiled Eggs, peeled
1/2 pound Smokies (Smoked Sausage), sliced
1 Onion, sliced thin
1 cup White Vinegar
1 cup Water
1 tbsp Pickling Salt
1 tsp Black Pepper Whole
1 tsp Mustard Seed
1 tsp Pepper Flakes

Hard Boil and peel 6 eggs.
Cut up sausage and onions.
Pack a 1 litre (quart) jar with layers of onion, sausage, eggs.

Combine Vinegar, Water, Salt, Pepper, Mustard, and Pepper Flakes in a saucepan. Bring to a boil. Reduce to simmer for 5 minutes. Pour into jar, ensuring everything is submerged. Cap. Allow to cool. Refrigerate.

I’ll add notes once I taste them.