Jinks's Original pickled liver sausage.
1/2 gallon apple cider vinegar + 1 quart of water
2 large onions, cut in strips
2 to 3 tablespoons black peppercorns
2 to 3 tablespoons mustard seeds
few whole small red or green Chili peppers
~ 12 bay leaves
6 cloves of garlic
salt to taste
1/2 pound sugar
some hefty liver sausages
Bells jars, Sealable jars or a large lockable plastic container..
Pour one half gallon of vinegar in a saucepan with the water.
Add the sliced onions and Bay leaves. Add the peppers, mustard seeds and garlic.
Pinch of salt. Finally add 1/2 lbs of sugar.
Then you heat this mix but do not boil.
That is important: do not boil, but keep warm and stir until the sugar is dissolved.
Then you leave it to cool a bit.
Meanwhile cut the liver sausage. Thick slices.
Prop the liver sausage slices in the jars or jug.
Then you add the vinegar mix.
Now you let the jars rest in the refrigerator or cool pantry for ~ 2 weeks to come up to taste.
(Hint: If you use multiple jars in place of a large plastic container or jug-
sieve the vinegar mix and divide the solids peppers and onion etc.
in equal parts over the jars and then pour the liquid in the jars:^)
the garlic recipe:
for the small jars I mixed in 1 Tblsp of spicy curry powder or Spanish paprika powder and shake them to dissolve it..