Spicy pickled keilbasa and mushrooms
I like canning my own foods, this is a recipe from the Pennsylvania Dutch country store. It took me several times going in to get them to part with it. The longer you let it sit, the hotter the flavor.
Spicy pickled keilbasa and mushrooms
I like canning my own foods, this is a recipe from the Pennsylvania Dutch country store. It took me several times going in to get them to part with it. The longer you let it sit, the hotter the flavor.
Cooking Instructions
- 1
In a large pot pour in equal parts vinegar and water. Place on low heat.
- 2
Rough chop all the pepers and onion
- 3
Peel and crush the garlic cloves
- 4
Add all the chopped vegetables into the pot with the cayenne pepper
- 5
Let it heat up slowly. Chop the keilbasa into desired lengths and place into pickle jars.
- 6
Mushrooms I wash and keep whole. Place them into a pickle jar.
- 7
Ladle hot brine into jars to just above food level
- 8
Place lids on loosely and place jars into pot of boiling water up to just below lid.
- 9
Boil for about 5 minutes and remove from pot and set aside to cool. That will set the lid.
- 10
Let sit for at least 24 hours to absorb spice. I let then go for about 2 weeks before eating.
- 11
If using for sandwiches. Remove from brine and fry in dry pan for a few minutes.
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