Recipe For Pickled Weiners Newfoundland

MY PICKLED LITTLE SMOKIES

Steps:

• Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages.
• Place the sausages into a 1-quart glass canning jar.
• Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
• Bring to a boil over medium heat and cook for 5 minutes, stirring often.
• Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.

PICKLED WIENERS (HOT DOGS)

Steps:

• Place the wieners and onions in jars. Combine the sugar, salt, cumin, hot sauce, vinegar, pickling spices, and black peppercorns in a saucepan over medium-high heat. Bring to a boil and let cook, stirring occasionally, for 3 minutes. Let the liquid cool slightly then pour over the wieners and onions in the jars. Cover the jars tightly and place in the refrigerator for 3-4 days to pickle before serving. Store leftovers in the refrigerator.

TRADITIONAL NEWFOUNDLAND PICKLED EGGS AND PICKLED WIENERS

Steps:

• Pickled Eggs and Pickled Wieners Pickled Eggs 1. In a large boiler with water add your eggs and boil for about 15 minutes until hard boiled. 2. In a medium boiler add the rest of your ingredients start to boil until it starts to boiling then remove from heat. 3. Drain all the hot water off your eggs, then place in a bowl of cold water. Peel egg shells and place in a bowl. 4. Place one or two large mason jars in hot water with lids and tops for a few minutes, remove from water add your eggs top with your hot vinegar mixture. Be sure to evenly add the hot onions, celery and pickling spice in each one. 5. Dry rims and cap each mason jar, make sure each one is sealed keep at room temperature until cool. Pickling takes a week and you can keep eggs in the pickle until all eaten. Store in fridge until all eaten be sure to label and date each one. Pickled Wieners 1. In a large boiler with water add your wieners and boil for about 15 minutes until boiled. Wieners will start to float to the top of your boiler. 2. In a medium boiler add the rest of your ingredients start to boil until it starts to boiled then remove from heat. 3. Drain all the hot water off your wieners, then place in a bowl. 4. Place one or two large mason jars in hot water with lids and tops for a few minutes, remove from water add your wieners top with your hot vinegar mixture. Be sure to evenly add the pickling spice and onions in each one. 5. Dry rims and cap each mason jar, make sure each one is sealed keep at room temperature until cool. Pickling takes a week and you can keep wieners in its pickling mixture until all eaten. Store in fridge until all eaten be sure to label and date each one.

PICKLED HOT DOGS OR SAUSAGES

Steps:

• Boil all ingredients (including hot dogs) together.
• Put in jar and refrigerate overnight.
• Store in refrigerator.
• Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats.
• Also suitable for pickled eggs.
• Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.