pickling Pickled "Everything"

WarrantMan said:
Looking in the fridge, I left out pickled okra.. damn good.
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Looks neat in a bloody mary, but I wouldn't snack on em. Sometimes you just need a pickle. Dammit don't sig that!
 
You all should try these great things. You can’t go wrong with Koegels.
Pickled Bologna and Pickled Red Hots.
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Hormel has great Pickled Pigs Feet also
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The Hot Pepper said:
Pickled sausage ain't bad, the flavor is like a hot wing. When I was a kid the cheapo movie theater had them, but they were, let's say, well aged... they'd grab them with the tongs and you'd see a meat poof, and they'd just about disintegrate in your mouth.
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I found after several experiments with chicken hot dogs, beef hot dogs, and a dozen or more different brands of cooked sausages that all sausages are not for pickling.
 
The mush factor/texture is key.
 
Chicken hot dogs are the WORST!
 
Beef hot dogs work in a pinch....still not a preferred style.
 
Kielbasa was interesting in taste flavor but again it didn't pass the texture I was looking for.
 
 
Finally I stumbled onto a German sausage. Very firm and it passes the texture test.
 
Sticking with these style of firm, hard smoked sausages have yielded the best results.
 
When you said "Pickled sausage" I instantly got a flashback from when Woodwards used to be around they had in the basement the food section and at the deli they had Pickled sausage and cold meat pies I used to get back then, late 70's.
 
Masher said:
 
 
I found after several experiments with chicken hot dogs, beef hot dogs, and a dozen or more different brands of cooked sausages that all sausages are not for pickling.
 
The mush factor/texture is key.
 
Chicken hot dogs are the WORST!
 
Beef hot dogs work in a pinch....still not a preferred style.
 
Kielbasa was interesting in taste flavor but again it didn't pass the texture I was looking for.
 
 
Finally I stumbled onto a German sausage. Very firm and it passes the texture test.
 
Sticking with these style of firm, hard smoked sausages have yielded the best results.
Click to expand...
Try hotdogs that have casings or skins for pickling at home.


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The type of vinegar is important too. The white stuff will disintegrate the food however I found the Natural ACV even after 5 years the contents are whole, found a beetroot jar that was five years old and tasted great, soft but the shape held, I did not precook the beats, just sliced and filled the mason jar.
 
PtMD989 said:
Try hotdogs that have casings or skins for pickling at home.


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I have....I tried a German knockworst with casing and some massive jumbo dogs with casing.
 
The goop texture of hot dogs in general doesn't work for me. I am sure others will enjoy them.
 
Been making these about 5-6 yrs now. Sausage is king  :dance:
 
dragonsfire said:
The type of vinegar is important too. The white stuff will disintegrate the food however I found the Natural ACV even after 5 years the contents are whole, found a beetroot jar that was five years old and tasted great, soft but the shape held, I did not precook the beats, just sliced and filled the mason jar.
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Not all white distilled is equal, the cheap vinegar is made from petroleum and made for cleaning, it will even say that on the label, but people don't understand and use it for cooking :sick:. Have to make sure the white distilled vinegar is from corn (or apples) for pickling.
 
Cider vinegar is not my fave and also will turn things an off color. I'd always use type of white/clear.
 
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