Description
These quick pickled eggs, sausage, and onions are tangy, protein-packed, and perfect for make-ahead high protein snack ideas or quick protein-packed lunch ideas. A rustic recipe with simple brine that gets better every day.
Ingredients
6 hard-boiled eggs, peeled
1 pound sausage, sliced
1 onion, thinly sliced
1 cup white vinegar
1 cup water
1/4 cup sugar
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon red pepper flakes (optional)
Instructions
1. In a saucepan, simmer vinegar, water, sugar, salt, peppercorns, mustard seeds, and flakes for 5 minutes.
2. Place peeled eggs, sliced sausage, and onions into a clean jar.
3. Pour hot brine over ingredients, ensuring everything is fully submerged.
4. Cool to room temperature, seal the jar, and refrigerate.
5. Chill for at least 24 hours; flavors deepen after 3–5 days.
Notes
For best results, use smoked sausage for richer flavor.
Older eggs peel easier don’t fight fresh ones.
Try flavor variations: Classic Bar-Style, Spicy Hunting Camp, or Sweet & Tangy Southern Style.
Always refrigerate these are not shelf-stable unless pressure canned.
Nutrition
- Serving Size: 1 pickled egg with sausage and onions
- Calories: 140
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 95mg
Keywords: quick pickled eggs sausage and onions, high protein snack ideas, quick protein-packed lunch ideas, best jarred pickled snacks, refrigerator pickled eggs recipe