Spicy Hot Pickled Eggs and Kielbasa: The Ultimate Pub Snack
This isn't just a jar of eggs; it is a flavor bomb waiting to happen. Bringing pub-style nostalgia right into your home kitchen, this recipe combines protein-rich hard-boiled eggs with smoky kielbasa sausage and a fiery, vinegar-based brine. Whether you are looking for a low-carb snack or a unique game day appetizer, the patience required for this recipe pays off with a crunchy, spicy, and deeply satisfying bite.
Equipment
- Half-gallon Mason jar
- Large Pot
- Saucepan
Ingredients
The Brine
- 1.5 cups water filtered is best
- 3.5 cups white vinegar
- 1/2 tsp cayenne pepper
- 2 tbsp red pepper flakes
- 1.5 tbsp black peppercorns whole
- 2 tbsp kosher sea salt do not use table salt
- 2.5 tbsp pickling spice
- 1 tbsp sugar
- 3 leaves bay leaves whole
The Goodies (Jar Fillers)
- 12 large hard boiled eggs peeled completely
- 4 cloves garlic peeled
- 1 medium onion sliced into strips
- 5 peppers jalapeños sliced into rounds
- 1 package Kielbasa Sausage sliced into coins
Instructions
- Perfect the Hard Boiled Eggs: Bring a large pot of water to a boil. Gently lower in 12 eggs and simmer for exactly 8 minutes. Immediately transfer to an ice-water bath for 5 minutes (this makes peeling effortless). Peel and refrigerate.
- Prep the Vegetables and Meat: Slice the onion into strips, peel the garlic, slice the Kielbasa into 1/2-inch coins, and chop jalapeños into 1/4-inch rounds (keep seeds for heat).
- Create the Spicy Brine: In a saucepan, combine water, vinegar, cayenne, red pepper flakes, peppercorns, salt, pickling spice, sugar, and bay leaves. Boil over medium-high heat, then reduce to low and simmer for 10 minutes.
- Layer the Jar: In a clean half-gallon Mason jar, layer ingredients: onions/garlic at the bottom, followed by jalapeños, Kielbasa, and eggs. Repeat the pattern until the jar is packed full.
- Brine and Seal: Pour the hot brine into the jar, filling just below the rim. Wipe the rim with vinegar to ensure a clean seal. Close tightly with the lid and let cool on the counter until warm.
- The Hardest Part (Waiting): Place the jar in the refrigerator and wait at least 3 days before opening to allow the flavor to penetrate.
Notes
These will keep in the fridge for up to 3-4 months. The sodium content is high due to the brine and cured sausage, but the sugar is mostly for balance and not heavily absorbed.