Pickled Sausage

1. Inspect one quart-sized jar for cracks and ring for rust, discarding any defective ones. Immerse in simmering water for 5 minutes. Wash new, unused lid and ring in warm soapy water.

2. Meanwhile, bring water, vinegar, salt, and food coloring to a boil in a large pot over medium-high heat.

3. At the same time, cut sausage links in half or thirds, depending on size.

4. Place sausage links into the sterilized jar. Pour in as much hot vinegar mixture as needed to fill the jar, then secure the lid and immediately place into the refrigerator. Serve after 2 days.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine, but not all of the brine will be used.