From Carlo Espinas
Ingredients
- 2 packages of pre-cooked sausage (cocktail franks/Lit’l Smokies)
- 1 onion, sliced
- 1 jalapeno, sliced
For the Brine
- 3 cups vinegar
- 1 cup water
- 2 Tbsp brown sugar
- 1 Tbsp salt
- 3 cloves of garlic, crushed
- 3 Tbsp pickling spice
Instructions
- Put the brine ingredients into a pot and bring to a boil, then let it simmer for 10min.
- Slice the onions, jalapenos, and sausages, place them in a 4-quart jar, pour the bring in the jar when it’s ready, and let it sit on the counter until t has cooled.
- Put it in the fridge—it’s the best if it sits for a day or two and only gets better over time.