The Best Pickled Eggs and Sausage

The Best Pickled Eggs and Sausage

The longer you leave the eggs to soak up the awesomeness in the jar, the better they are. I may have opened a jar the very next day and ate it, even then it was so good. These pickled eggs will not disappoint! You can WB them if you want, but I don’t. It has vinegar, which preserves them. If you are not comfortable with that, toss them in WB for 20 minutes.

As always since I am using the open-kettle method, the jars, lids, and rings need to be hot. So I put them in my oven and set it on 200 degrees. Be careful when removing them- they will be hot.

Take a large pot out and add all the ingredients for the brine, and bring it to a boil. Be sure to keep it hot, while you work on the jars.

Next take the eggs and hard boil them for 13 minutes. While those are boiling take the sausage and cut it up and boil it also (in another pot). When they float they are finished. Drain the eggs and sausage. Peel your eggs.

Now take one jar at a time out of the oven. It is important to keep the jars warm. Put in 1-2 garlic cloves and some raw onions in the bottom. Than take the eggs and sausage and layer them. When you have your eggs and sausage in the jars, pour the hot brine into the jar, remembering to leave the correct amount of headspace. I like to add a few slivers of onions again. Now I take the hot lids and rings and put them on, and set it on a towel. Leave it alone for 24 hours. The jars should all seal as they cool down.

After 24 hours, I flip the jars just to get the spices mixed around. The longer you let them sit the more pickled the eggs get. I found this recipe online and adapted it a bit for our taste. I hope you enjoy it.


  • 6 C white vinegar
  • 3 C water
  • 9 TBSP pickling spice (I make my own pickling spice)
  • 3 tsp salt
  • 3 TBSP crushed red pepper
  • 2 TBSP Cajun Hot Sauce
  • 3 TBSP garlic powder
  • 3 TBSP dehydrated onions
  • 1 medium onion sliced
  • 10 garlic cloves
  • 16 eggs
  • 13 oz of sausage
Sarah Smith
Author: Sarah Smith

I'm so glad you stopped by! I'm Sarah- wife, and a stay-at-home/homeschooling, mom of 9. Here I'm going to be sharing about motherhood, faith, all things food, and so much more. I hope this website is an encouragement to you. Grab a hot coffee (while I drink mine cold) and enjoy!

15 thoughts on “The Best Pickled Eggs and Sausage”

  • Hi Sarah, this looks awesome. Thanks for sharing. Is that a smoked kielbasa sausage you used? How long do you heat your jars in the oven at 200 for? Thank you

    • Hello Susan
      I use any type of cooked sausage that I have on hand. They all taste great. Also, I don’t really time the jars. Before or close to the start of cooking, I put my jars in the oven so they are hot and ready for when I need them.

  • Please let me clarify … you don’t refrigerate these correct?? You don’t have to WB and they can stay in my pantry??? This is exactly what I’m looking for!! Thank you!!

    • Deanna, I want to start by saying the way that I do it not USDA recommended. With that being said, I feel comfortable doing it this way because it has so much vinegar. I only refrigerate the eggs once I open a jar. I don’t water bath, but you could. I hope you enjoy these as much as I do.

  • I prepared these yesterday about noon. Turned over today about 2 pm. I used Kerr lids and neither was indented. I did try a gentle tug on lid and it didnt budge. You think they are ok since the lid didnt “ping”. Note that I did not WB just followed instructions…hot jars, hot rings lids, boiling brine!

    • If you removed the ring and checked that the kids are sealed, I would say they are good to go. I opened kettle mine and never had any issues. I open kettle because of the ration of vinegar to water. If you are concerned you can always WB. I hope you love them as much as I do!

      • Thank you for the quick response. Yes the lids seem to be secure after removing rings. These are for Christmas gifts so hopefully they are good. ? Off to try Alfredo Sauce. Thank you again!!

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