From Carlo Espinas


  • 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


  1. Put the brine ingredients into a pot and bring to a boil, then let it simmer for 10min.
  2. 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.
  3. Put it in the fridge—it’s the best if it sits for a day or two and only gets better over time.