Made some Fresh & Smoked Kielbasa a few days ago,the sticks were made to Pickle so here they are.
http://www.smokingmeatforums.com/t/240692/kielbasa-smoked-and-fresh
Made a pickle brine
Kielbasa getting ready to cut for the jars
All cut up only have enough for 2 jars ( reason to make more)
Not looking to make them over spicy so 2 of these little fire crackers per jar
Brine was boiled then simmered and cooled
Now for a 2 week wait
Thanks for looking
Richie
Pickled Sausage
1 1/2 cups cider vinegar
1 1/2 cups white vinegar
1 cup bottled water
1 T salt non iodized
3 T sugar
1 1/2 T pickling spice
Sausage must be FULLY COOKED
Bring mixture to a boil,turn down the heat and simmer for 5 minutes.
Let cool fill jars with your sausage,I add a dry hot pepper to each jar,
pour cooled brine over them and refrigerate.
Mixture is enough for 2 quarts with some extra!!
Taste it to see if you want sweeter!!
http://www.smokingmeatforums.com/t/240692/kielbasa-smoked-and-fresh
Made a pickle brine
Kielbasa getting ready to cut for the jars
All cut up only have enough for 2 jars ( reason to make more)
Not looking to make them over spicy so 2 of these little fire crackers per jar
Brine was boiled then simmered and cooled
Now for a 2 week wait
Thanks for looking
Richie
Pickled Sausage
1 1/2 cups cider vinegar
1 1/2 cups white vinegar
1 cup bottled water
1 T salt non iodized
3 T sugar
1 1/2 T pickling spice
Sausage must be FULLY COOKED
Bring mixture to a boil,turn down the heat and simmer for 5 minutes.
Let cool fill jars with your sausage,I add a dry hot pepper to each jar,
pour cooled brine over them and refrigerate.
Mixture is enough for 2 quarts with some extra!!
Taste it to see if you want sweeter!!
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