Old Fashioned Pickled Wieners Recipes

ROBBY'S PICKLED BAR SAUSAGE

Steps:

• Make brine by combining first four ingredients and bringing to a boil in a saucepan.
• Cut sausage into equal sized links, approximately 3" each.
• Place sausage and bay leaves into a sterilized gallon size glass jar.
• Pour brine over sausage and seal jug.
• Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
• Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.

PICKLED WIENERS (HOT DOGS)

Steps:

• Place the wieners and onions in jars. Combine the sugar, salt, cumin, hot sauce, vinegar, pickling spices, and black peppercorns in a saucepan over medium-high heat. Bring to a boil and let cook, stirring occasionally, for 3 minutes. Let the liquid cool slightly then pour over the wieners and onions in the jars. Cover the jars tightly and place in the refrigerator for 3-4 days to pickle before serving. Store leftovers in the refrigerator.

PICKLED ASPARAGUS

Steps:

• In a large, non-reactive stock pot, combine the water, cloves, vinegar, pickling salt and spice. Bring to a hard boil for 15 minutes. Wash the asparagus, snapping off any tough ends. Blanch in boiling water for 2 minutes. Remove immediately and place in ice water to stop the cooking process. Let sit in ice water for 3-4 minutes. Place the asparagus, tip side up, into the wide-mouth quart-sized canning jars. Add one clove of garlic to each jar. Strain the pickling brine into each jar. Seal and process for 20 minutes in a hot water bath. Let stand for 3 weeks before opening. Chill before serving; store in refrigerator after opening.

TRADITIONAL NEWFOUNDLAND PICKLED EGGS AND PICKLED WIENERS

Steps:

• Pickled Eggs and Pickled Wieners Pickled Eggs 1. In a large boiler with water add your eggs and boil for about 15 minutes until hard boiled. 2. In a medium boiler add the rest of your ingredients start to boil until it starts to boiling then remove from heat. 3. Drain all the hot water off your eggs, then place in a bowl of cold water. Peel egg shells and place in a bowl. 4. Place one or two large mason jars in hot water with lids and tops for a few minutes, remove from water add your eggs top with your hot vinegar mixture. Be sure to evenly add the hot onions, celery and pickling spice in each one. 5. Dry rims and cap each mason jar, make sure each one is sealed keep at room temperature until cool. Pickling takes a week and you can keep eggs in the pickle until all eaten. Store in fridge until all eaten be sure to label and date each one. Pickled Wieners 1. In a large boiler with water add your wieners and boil for about 15 minutes until boiled. Wieners will start to float to the top of your boiler. 2. In a medium boiler add the rest of your ingredients start to boil until it starts to boiled then remove from heat. 3. Drain all the hot water off your wieners, then place in a bowl. 4. Place one or two large mason jars in hot water with lids and tops for a few minutes, remove from water add your wieners top with your hot vinegar mixture. Be sure to evenly add the pickling spice and onions in each one. 5. Dry rims and cap each mason jar, make sure each one is sealed keep at room temperature until cool. Pickling takes a week and you can keep wieners in its pickling mixture until all eaten. Store in fridge until all eaten be sure to label and date each one.

PICKLED SAUSAGE

Steps:

• In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

PICKLED HOT DOGS OR SAUSAGES

Steps:

• Boil all ingredients (including hot dogs) together.
• Put in jar and refrigerate overnight.
• Store in refrigerator.
• Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats.
• Also suitable for pickled eggs.
• Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.