1. In a medium saucepan, combine the white vinegar, water, minced garlic, sugar, salt, black peppercorns, mustard seeds, and crushed red pepper flakes. Bring to a boil over medium heat.
2. Add the sliced sausage and jalapeños to the boiling liquid. Reduce the heat and let it simmer for 5 minutes.
3. Remove from heat and let the mixture cool to room temperature.
4. Transfer the pickled sausage and jalapeños along with the pickling liquid into a clean container or Mason jar.
5. Seal the container or jar and refrigerate for at least 24 hours to allow the flavors to develop before serving.
Prep time | Cooking time | Total time:
15 minutes | 5 minutes | 20 minutes (plus 24 hours for marinating)
Servings:
4-6
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