Sunday, September 14, 2008

Pickled Kobalsa

My girlfriend has fond memories of this concoction. Back home, pickled weiners and pickled eggs are quite popular. They probably are elsewhere as well but I don't know about elsewhere. All I know is that pickled kolbasa would be something you would find in the fridges of the people back home. And with good reason.

Making this is simple. We bought our kolbasa from a German deli counter at the farmer's market and then simply chopped the pungent cured meat sausage in chunks. You top it with a generous amount of onions (as you can see in the above photo) and pour white vinegar over it. You may want to dilute the vinegar with water but that's completely up to you.

All you do now is let the kolbasa and onions steep in the fridge for about 3 days and enjoy. I imagine you could can this if the vinegar were hot but why wait.

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