Rag1
Executive Chef
I took some Wittdog Kielbasa I made and have it in a glass jug full of pickling juice. I seemed to have hit the pickle concoction dead center first time. I'm saving it for deer camp, but it's hard to keep my hands out of it.
One thing I would suggest is adding some pepper heat.
It's easy enough to try with store bought. Go for it.
* Exported for MasterCook 4 by Living Cookbook *
Pickled Kielbasa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups white vinegar
2 cups water
2 tps whole allspice
1/2 cup sugar
1 tps pickling salt
1 Tbs whole black pepper
1 tps whole coriander
Kielbasa, cooked and wood smoked
1. Mix all ingredients together, except the Kielbasa, and heat in a stainless
pot till salt and sugar is dissolved.
2. Cut Kielbasa into chunks and place in a gallon jug. Add the pickle juice
when cooled.
3. Refrigerate and let stand for 2 weeks.
One thing I would suggest is adding some pepper heat.
It's easy enough to try with store bought. Go for it.
* Exported for MasterCook 4 by Living Cookbook *
Pickled Kielbasa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups white vinegar
2 cups water
2 tps whole allspice
1/2 cup sugar
1 tps pickling salt
1 Tbs whole black pepper
1 tps whole coriander
Kielbasa, cooked and wood smoked
1. Mix all ingredients together, except the Kielbasa, and heat in a stainless
pot till salt and sugar is dissolved.
2. Cut Kielbasa into chunks and place in a gallon jug. Add the pickle juice
when cooled.
3. Refrigerate and let stand for 2 weeks.