Pickled Knackwurst

• 6 whole German Knackwurst, Cooked
• 1 whole Onion, Thinly Sliced
• 2- 1/2 cups Water
• 1- 3/4 cup Apple Cider Vinegar
• 2 Tablespoons Sugar
• 1 Tablespoon Pickling Spice
• 1- 1/2 teaspoon Salt
• 1 teaspoon Crushed Dried Red Pepper
• 1 teaspoon Whole Allspice
• 3/4 teaspoons Whole Peppercorns

1. 1.
2. Prick skins of the knackwurst and poach in water for about 5 minutes.
3. 2.
4. Slice knackwurst into 1/2-inch diagonal slices.
5. If knackwurst are particularly large in diameter, you can slice them lengthwise before you slice them into the 1/2-inch diagonal slices.
6. 3.
7. Separate onion slices into rings.
8. In a 2 quart-jar, alternate layers of wurst and onions.
9. 4.
10. Combine remaining liquids and spices in a saucepan and heat until steaming but not boiling.
11. 5.
12. Pour the hot, spicy liquid over the wurst/onion mixture and cover tightly with the lid.
13. 6.
14. Refrigerate for at least 3 days.
15. Serve with crackers and enjoy!

knackwurst, onion, water, apple cider vinegar, sugar, pickling spice, salt, red pepper, allspice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pickled-knackwurst/ (may not work)