I made pickled kielbasa once but I was afraid to eat the results.
 
 

BTW:  She used to do pigs feet and kielbasa too!

WOW! Pickled Kielbasa! Haven’t had that or thought about it in years! Takes me back to the Blue Collar neighborhood bars in Western PA![:p][:p] 

BTW:  She used to do pigs feet and kielbasa too!

WOW! Pickled Kielbasa! Haven’t had that or thought about it in years! Takes me back to the Blue Collar neighborhood bars in Western PA![:p][:p] 

My mom used to make batches for our bar operations
but the local county healh departments always hassled
us over no calorie and ingredient labels posting on the jars
so ended up just buying the pre-made commercial stuff
with all the bells and whistles listed on the jar !
 
YES BOY65……………She used the secret ingredient…
RED PEPPER flakes for that spicy twang !!!!!!!!!!
 
BTW:  She used to do pigs feet and kielbasa too!

Pickled eggs and draft beer, breakfast of champions!

I made pickled sausage just before Thanksgiving.  The recipe was similar to Foodme’s recipe above.    I used BarS sausage and a package of beef hot dogs.    It fill ups a 2 quart jar (walmart $2) nicely and tasting pretty good.

If you can eat BarS Sausage in any form you’re a better man than me. Their products are below the bottom of the food chain.[xx(]

BarS is not my first (or 2nd or 3rd) choice for sausage or for sausage dogs;   but I  think it makes a better pickled sausage than Conagra’s Penrose or a little better snack than canned vienna chicken sausage & most chicken weiners .      … Heck, if I bought a “good” sausage,  I sure hell wouldn’t pickle it.   I used a pork-beef blend sausage.   …[;)]…

No one has mentioned pickled lambs tounges yet
They used to be at many taverns in Pa and Ct
I was quite fond of them but haven’t seen them for a long time

I made pickled sausage just before Thanksgiving.  The recipe was similar to Foodme’s recipe above.    I used BarS sausage and a package of beef hot dogs.    It fill ups a 2 quart jar (walmart $2) nicely and tasting pretty good.

If you can eat BarS Sausage in any form you’re a better man than me. Their products are below the bottom of the food chain.[xx(]

I made pickled sausage just before Thanksgiving.  The recipe was similar to Foodme’s recipe above.    I used BarS sausage and a package of beef hot dogs.    It fill ups a 2 quart jar (walmart $2) nicely and tasting pretty good.

I purchase Pickled Eggs, Pickled Kielbasa, Pickled Pigs’ Hocks in Jars at my local Price Chopper market. Bay View brand, packed in Milwaukee, WI. They’re all gteat, and I keep a jar of one or another in my fridge at all times so I may indulge at a moment’s notice. M-m-m good.
(Sorry for the italics…I don’t know why.)

Dawn:  It seems that you covered the bases pretty good.  I am from east, TN and it seems that foks around here like the eggs and feet mildly hot.  I have made both.  I personally like pickled eggs but I have a friend who stays with me that does not do eggs in any fashion???
 
Go figure?
 
Both the eggs and pigs feet are great with evening libation.  Us old folks sure do appreciate that type of evening
 
Paul E. Smith
Knoxville, TN

When I first started venturing into neighborhood bars in the early 60s it seemed rare not to see a large pickled egg jar on the bar. I haven’t seen one in years let alone a good ol’ fashion neighborhood working man’s bar. 

I always found pickled turkey gizzards interesting, too. In the 80s, I lived Nordeast and enjoyed the neighborhood bars, but they seem to have changed since then. Went to Mayslacks for the roast beef sandwiches, Dusty’s for their Dagos, My Place for their hamburgers and the Town Pump for spaghetti or whatever the owner Joe Mancino was cooking that day.
 
Now it seems like I have to drive out of the city and visit some of the small town bars to find interesting places.

When I first started venturing into neighborhood bars in the early 60s it seemed rare not to see a large pickled egg jar on the bar. I haven’t seen one in years let alone a good ol’ fashion neighborhood working man’s bar.

I brought this thread up with my dad who lives with us. He’s in his mid 80’s and generally the time between thanksgiving and christmas we let him have treats that we would not rather let him eat otherwise. This pickled egg thing predictably started him jonesing for pickled pigs feet and the eggs. The eggs look simple enough to do, but it’s the uncertainty of what he’s used to. From what I gather, Red Smith has been the dominant brand down here since the early 70’s. I don’t know if this is the flavor he’s used to as he used to buy both hocks and pigs feet in the store deli’s when I was little and his bar days were up in New England. There seems to be very definite regional variety when it comes to the eggs and pork products. Going west they get very hot, north seems to favor the beets and red coloring, east seems to be vinegary sour and going south, that gets sweeter based on what I see. On the other side of the pond they favor using malt vinegar for the eggs. The hock and pigs feet that he apparently liked seem to be consistant with what I’ve read about recipes up around alabama and the gulf area. I might do two quarts of both a sweet and a sour pickled eggs, but it doesn’t seem to be worth trying the pigs feet based on the prices/pound and what you can buy retail. In our cash and carry, 1 gallon of pickled eggs is 18.99 for ~44 eggs and $14.79 for about 11 pigs feet that have generous amounts of shank meat that the supermarket meat departnment feet don’t.
I don’t know what the bars get for the eggs, but at the prices above, they must be more then a dollar. It also looks like the health departments have contributed heavily to the decline of these shelf stable foods. Several of the pickled sausage vendors are moving to single serve, individual packages to get around this. The eggs and pickled pork products may have seen their day as their sales and distribution are limited to an older and highly regionalized demographic and static.

This is something that I’ve wondered about since this post began. When I was a kid, these pickled products like the eggs,red hots,pigs feet,and large pickles were a common staple in the meat or deli sections of supermarkets. My dad used to like the pigs feet and would often get two wrapped in paper. Same with those giant dill pickles. About the only place that I seen them after the early 80’s was in convenience stores and bars. I haven’t been in a bar for a long time and it doesn’t seem like any of the convenience stores or mini-marts in our area sell anything out of gallon jars with tongs, only individually packed items. I do see the eggs and red hots when I shop at the institutional supply cash and carry, but wonder now who sells them and if this is something that health codes now prevent portioning out of an open bottle?