1. red14

    red14 Well-Known Member

    Aug 17, 2009
    N FLA
    I guess when you are hungry enough, you'll eat most anything.;)
  2. steve666

    steve666 New Member

    Mar 19, 2010
    Indianapolis, IN

    • 2 lbs pre-cooked kielbasa
    (or hot links if you are feeling sassy)
    • 1 small onion, sliced
    • 1 cup water
    • ¾ cup brown sugar
    • 3 cups white vinegar
    • 1 teaspoon crushed red pepper flakes
    • 10 drops red food coloring
    • 1 tablespoon pickling spices
    1. Cut up precooked sausage (do not reheat them) into 3 inch links and put into jars with a few slices of onion.
    2. Bring the rest of the ingredients to a boil and simmer five minutes.
    3. Pour hot mixture into jars (preferably Mason or canning jars, other types may explode) over onions and sausages.
    4. Put lid on jars and carefully hide in the refrigerator at least a day - two days is better.

  3. Bobitis

    Bobitis Guest

    Never seen an oyster I didn't love.

    Baked, stewed, raw, smoked, BBQ'd.......

    Its all good!:D
  4. I like mixed veggies pickled.

    pearl onions
    hot peppers

    All stuffed into a jar and covered with a brine. Let set for a few weeks and enjoy.
  5. pinecone70

    pinecone70 Active Member

    Jul 30, 2008
    Minnesota Gal!
  6. artabr

    artabr New Member

    Works for me.

    If ya like pearl onions, these are awesome. The company is out of New Orleans, but the onions are pickled in Israel. The local Win-Dixie sells them. They're a little pricy but they're worth it.


  7. I prefer this to plain cooked octopus, it isn't tough or chewy at all.

    Greek style pickled Octopus

    Prep Time: 1 hours, 45 minutes
    Cook Time: 0 minutes

    * 1 dozen precooked baby octopi
    * 6 bay leaves
    * 1 dried or fresh hot chile pepper
    * 1 dozen cracked black peppercorns
    * 1 T. dried oregano
    * 1 T. coriander seed
    * 2 cups red wine vinegar
    * Olive oil to top off the jar
    * -------------
    * 1 clean, quart-sized canning jar with lid


    This is an easy dish to make, once you have cooked the octopus. Instructions for that are linked below. Once you have the cooked octopi -- and they need not be baby ones, although I like the baby ones best because they are more tender -- all you do is set them in a quart-sized canning jar to rest while you make the pickling brine.

    In a dry saute pan, toast the coriander and the dried chile (do not do this with the fresh chile if you're going that route) and the black pepper over medium-high heat until everything is fragrant.

    Shift all the spices, including the oregano, the bay leaves and the fresh chile if using, into a pot large enough to contain the vinegar. Pour the vinegar over the spices and bring to a boil.

    Once the vinegar is at a boil, turn off the heat and cover. Let it steep until it's room temperature, about an hour or so. Then pour it over the octopi in the jar. Make sure it covers them all; use fresh red wine vinegar if you need more.

    Top everything off with olive oil -- do not let any part of the octopus stick through the top of the oil, or it will rot.

    Store in the fridge for up to 3 months.

    Wait at least a week before you eat them. The week is a long time for me, I never had any stay around for 2 weeks let alone 3 months.
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