Pickled Sausages (Utopenci)

1. 

water 2.1 cup (500 ml) • vinegar 10 tbsp (150 ml) • whole black pepper 0.5 tbsp • allspice 0.5 tbsp • salt 0.75 tsp • sugar granulated 1.5 tsp • bay leaf 5 pcs

Cook a brine from water, vinegar, spices, salt, sugar and bay leaf.

2. 

onion 10.5 oz (300 g) • carrots 3.5 oz (100 g) • sterilized sour cucumber 3.5 oz (100 g) • wieners 1.5 lb (700 g)

Peel onion and cut it into half moons. Peel carrot, wash it and, together with sterilized cucumber, slice it. Wash sausages under running warm water (it will be easier to peel them) and score them lengthwise, but do not cut. Put in each sausage piece of onion, cucumber, and carrot.

3. 

Take a 2-liter jar and place at the bottom few pieces of onion, piece of carrot and chili pepper. Place 2-3 sausages on the vegetables (number of sausages depends on how wide the jar is).

4. 

Again place an adequate portion of vegetables - onion, carrot, cucumber and again stuffed sausages. Repeat the process until we use all the prepared ingredients and until we fill the jar. Gently press content of the jar while filling it. When the jar is full, pour the content over with the prepared warm brine.

5. 

Place the sausages in the refrigerator and allow them to rest for a few days, at least 5, the best 14 days. Serve with bread and glass of cold beer.