Onion Pickled Wieners

Course: Appetizer, Preserves, Snack

Cuisine: North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 141kcal

Author: Lord Byron's Kitchen

The easy to do recipe combines the flavour of the classic highway gas station pickled wieners with the bright, tart and sweet flavour of jarred pickled onions. Keep a jar in your fridge at all times for a quick snack or an easy lunch served with cheese and crackers!

Print Recipe

Ingredients

10 jumbo all beef wieners, ends trimmed and wiener halved
1/2 cup white vinegar
1/2 cup water
1 teaspoon black peppercorns
4 whole bay leaves
1 tablespoon sugar
375 ml jar sour cocktail onions, including juice/brine in jar

Instructions

Before you get started with preparing the brine, you will need to prepare the wieners. Most wiener brands have a pinched seal on both ends. If the brand you buy has those, trim them off. Depending on the size of your jar, you may need to cut the wieners in half to fit. I used jumbo wieners, so I cut them in half after trimming away both ends.
Place the wieners into a pot and add enough water so that they are covered by one inch.
Place on your stovetop and bring to a full boil. Once boiling, cook for one minute. Remove from the heat, drain and set aside.
Next, prepare the brine by adding the vinegar, water, peppercorns, and sugar to a pan. Bring to a boil. Once boiling, turn off the heat.
Transfer the wieners to a large, clean mason jar.
Pour in the entire jar of pickled sour onions.
Next, toss in the bay leaves and top up the jar with the hot brine mixture.
Place a lid on the jar and allow the jar to rest on your counter for one hour.
Finally, refrigerate for a minimum of two weeks before eating. Onion Pickled Wieners will keep safely in the fridge for 8-12 weeks.

Notes

Serving size is one half a jumbo wiener and 2-3 cocktail onions.

Nutrition