First, I'm sad to say that my 4 pints of hot pickled sausage and garlic went in the garbage. After setting for almost 2 months they just got too strong of a garlic flavor. Perhaps they would have been fine for others. But it was just too much for me. Meh, nothing ventured....
So, now I'm in need of another batch. This time around I'm looking for more of a store bought style of pickled sausage. Something along the lines of Big John's or Hannah's. Both of which I like.
So, the venture begins. My first goal was to find a red hot that will fit the bill. After some searching I came across these:
Arnold's red hots. Did a quick search on my phone. And found they had good reviews. So into the basket they went.
Next was a recipe for the brine. I choose what was pretty much common for this:
3 TBS pickling spice.
1 TBS Kosher salt.
1/2 TBS crushed red pepper.
1 quart cider vinegar
1/2 quart white vinegar.
These red hots were like little chubs. So I just cut them in half.
The 2 pound pack was perfect for 2 quarts.
Brought the brine to a boil, then lowered to a simmer. Let it simmer for 15 minutes.
I also wanted a brine clear of spices and such like store bought. So after it was done simmering. I gave it a taste test. Tasted like a good brine to me! Then I ran it through a coffee filter. It took three to do all the brine.
All done. And vacuumed sealed.
So, now I'm in need of another batch. This time around I'm looking for more of a store bought style of pickled sausage. Something along the lines of Big John's or Hannah's. Both of which I like.
So, the venture begins. My first goal was to find a red hot that will fit the bill. After some searching I came across these:
Arnold's red hots. Did a quick search on my phone. And found they had good reviews. So into the basket they went.
Next was a recipe for the brine. I choose what was pretty much common for this:
3 TBS pickling spice.
1 TBS Kosher salt.
1/2 TBS crushed red pepper.
1 quart cider vinegar
1/2 quart white vinegar.
These red hots were like little chubs. So I just cut them in half.
The 2 pound pack was perfect for 2 quarts.
Brought the brine to a boil, then lowered to a simmer. Let it simmer for 15 minutes.
I also wanted a brine clear of spices and such like store bought. So after it was done simmering. I gave it a taste test. Tasted like a good brine to me! Then I ran it through a coffee filter. It took three to do all the brine.
All done. And vacuumed sealed.
