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Pickled Sausage and Jalapeños

This pickled sausage and jalapeños recipe brings bold, tangy, and spicy flavors in one easy-to-make snack. Perfect for sandwiches, cheese boards, or eating straight from the jar.
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Ingredients
  

  • 1 pound smoked sausage
  • 3-4 jalapeños
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp crushed red pepper flakes

Instructions
 

  • In a medium saucepan, combine vinegar, water, garlic, sugar, salt, peppercorns, mustard seeds, and crushed red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
  • Add sliced sausage and jalapeños to the pot. Lower the heat and simmer for 5 minutes until the peppers soften slightly and the sausage begins to absorb flavor.
  • Remove from heat and let the mixture cool to room temperature so the ingredients can settle and the sausage doesn’t overcook.
  • Pour the cooled mixture into a clean Mason jar or airtight container. Make sure everything is fully submerged in the brine.
  • Seal the jar and refrigerate for at least 24 hours before serving—48 hours will give an even bolder flavor.