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Pickled Eggs, Sausage, and Onions

A simple and tangy snack that combines hard-boiled eggs, savory sausage, and onions in a flavorful pickling liquid, perfect for meal prep and various diets.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 day
Servings: 6 servings
Course: Meal Prep, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 hard-boiled eggs, peeled
  • 1 pound sausage of your choice (such as kielbasa or smoked sausage), sliced Use lean sausage for a healthier option.
  • 1 onion, thinly sliced
Pickling Liquid
  • 1 cup white vinegar
  • 1 cup water
  • 1/4 cup sugar Can reduce for a lower-calorie version.
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes (optional) For added heat.

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.
  2. Carefully pour the hot pickling liquid over the eggs, sausage, and onions, ensuring everything is fully submerged.
  3. 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 the fridge for 2-3 weeks. Do not freeze pickled eggs as freezing changes their texture. For a lighter version, you can use turkey or chicken sausage and reduce the sugar.