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Looking for the perfect recipe for Hot pickled keilbasa!

post #1 of 5
Thread Starter 

Hello everyone. I'm looking for a recipe for pickling Keilbasa. I found a few in the forums and tried one. It was good but I figure if I take a couple of them and mix the ingredients, I could come up with the perfect recipe. I won't be canning them unless thay are in the fridge. I don't have a pressure canner yet, soon! I used a basic recipe for the first batch. I didn't make them real hot, but will add heat to them next time.I also used a 50/50 mix of white vinigar and cidar vinager. What else could go in them beside vinegar, pickling spice, brown sugar, onion powder, garlic, and hot peppers. If anyone could help out I'd appreciate it. Now that the Buck Board Bacon craze is starting to subside here, I figure we could all clean out the freezer of sausage and pickle it! Thanks, Jeff

post #2 of 5

I haven't made pickled kielbasa but I do pickle hot links. Sounds like you have the base right, I also added pearl onions or sliced onions, fresh crushed garlic and crushed red pepper flakes. If you aren't getting enough heat, you might try the juice from canned jalapenos. I used to put baby carrots in that stuff and they would get some heat. Hope this helps and maybe someone else will chime in with a better way.

 

My second batch of BBB went in the cure yesterday!

post #3 of 5
Thread Starter 

Thanks Smokehusker! I'll add carrots and pearl onions to the list! I like the Hot pepper flakes idea too. I was gonna use jalapeno peppers next time.Jeff

 

post #4 of 5
Quote:
Originally Posted by jalan43 View Post

Thanks Smokehusker! I'll add carrots and pearl onions to the list! I like the Hot pepper flakes idea too. I was gonna use jalapeno peppers next time.Jeff

 


Sorry I forgot the carrots-I have also drop smoked hard boiled eggs in with the pickled hot links. And one more thing I learned after a couple of batches-I take a toothpick and run it all the way through the sausage from side to side about an inch apart or so...seems to help the pickling to penetrate the sausage. After I mix them up I leave them covered in the fridge for a minimum of two weeks before trying. 

Oh you listed hot peppers, so I assumed you used jalapenos. Yep you can add either fresh sliced or canned jalapenos and that should kick up the heat. Maybe just a fresh sliced habanero or serrano, if the jalapenos aren't hot enough to your liking. 

post #5 of 5

pickled some sausage and some eggs..... they were good.. just need to add some heat

 

Joe

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SmokingMeatForums.com › Forums › Preserving Food › Canning › Looking for the perfect recipe for Hot pickled keilbasa!