Introduction:
Pickled Sausage and Jalapeños is a bold, tangy, and spicy snack perfect for those who love a little heat.
Popular in Southern and Tex-Mex cuisine, this treat combines savory sausage with fiery jalapeños in a vinegar-based brine, delivering layers of flavor with each bite.
It’s perfect for snacking, tailgates, or as a zesty addition to charcuterie boards.
Ingredients:
1 lb smoked sausage (cut into bite-sized pieces or left whole)
8–10 fresh jalapeños, sliced into rings
1 small onion, sliced (optional)
3 cloves garlic, smashed
2 cups white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds (optional)
½ teaspoon crushed red pepper flakes (optional)
Mason jars with lids (clean and sterilized)
Instructions:
Prepare the Ingredients: Slice the sausage and jalapeños.
If using onion, slice it thinly. Smash the garlic cloves.
Make the Brine: In a pot, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, then simmer for 5 minutes.
Pack the Jars: Layer sausage, jalapeños, garlic, and onion (if using) into mason jars.
Add the Brine: Carefully pour the hot brine over the contents in each jar, ensuring everything is submerged.
Seal & Cool: Wipe rims, seal jars with lids, and let cool to room temperature.
Refrigerate: Refrigerate for at least 48 hours before eating for best flavor. Flavor intensifies over time.
Description:
This recipe creates a snack that’s spicy, tangy, and loaded with umami. The sausage soaks up the vinegar and spices, while the jalapeños add a punch of heat and crunch. It’s shelf-stable for a short while in the fridge, and a go-to for anyone who loves bold snacks or wants a flavorful addition to lunchboxes, picnic spreads, or game day munchies.
Tips
Use pre-cooked or smoked sausage—raw sausage doesn’t work well in this recipe.
For less heat, remove seeds from jalapeños.
Always use clean utensils and jars to avoid contamination.
Let the pickles sit for at least 2–3 days for maximum flavor.
Variations
Sweet & Spicy: Add more sugar (2–3 tablespoons) to the brine for a sweet-and-heat combo.
Veggie Mix: Add sliced carrots, cauliflower, or green beans for variety.
Different Proteins: Try using hot dogs, kielbasa, or tofu (for a plant-based option).
Smoky Kick: Add a few drops of liquid smoke to the brine for a deeper, BBQ-style flavor.
Correction (Common Mistakes to Avoid)
Using raw sausage: Always use fully cooked or smoked sausage to avoid spoilage.
Not covering with brine: Everything must be submerged to pickle properly.
Opening too soon: Let the jars rest for at least 48 hours before eating.
Storing at room temperature: This recipe is refrigerator-only, unless processed for canning.
Enjoy
Serve cold straight from the jar or alongside crackers, cheese, or cold beer. It’s a spicy, savory delight that adds zing to any occasion. Just be warned—these tend to disappear fast once the jar is open!
Want a spicier version or need help making it shelf-stable for long-term storage? I can help with that too!