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whitehawk
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Posted 3:55 pm, 12/11/2011
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IEM28607, I am so glad you like them. It is refreshing when someone lets a recipe poster hear back from the person who tries them.
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iem28607
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Posted 10:42 am, 12/11/2011
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my dad and I both love them. 
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iem28607
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Posted 11:12 am, 11/25/2011
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Made these this morning. I can't wait to try them in a few days!!
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whitehawk
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Posted 11:41 pm, 11/12/2011
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I don't know. I would think you would lose the benefit of the spices continuing to marinate or blend within the brine, sort of like in kosher or bread and butter pickles. I would suggest that if you are going to do a bouquet garni that you would want to at least double the amount of spices. I guess you would just have to experiment. Why don't you try the recipe I gave you and then experiment after this batch pickles so that you will know if they are hot or spicy enough for you. You could always adjust for your own taste.
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iem28607
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Posted 9:42 pm, 11/12/2011
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wonder if I could put all the spices in a bouquet garni and just pull them out when they got hot enough?
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whitehawk
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Posted 8:15 pm, 11/12/2011
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2 cups water
4 cups apple cider vinegar
3 Tbsp course sea salt
3 bay leaves
1 tsp ground or flaked, dried basil
1 tsp ground black pepper
10 whole black peppercorns
2 tbsp red pepper flakes
1 tsp ground cayenne pepper or 1 tbsp hot sauce
4 cloves crushed garlic
4 or 5 whole cloves
4 or 5 drops red food coloring (if you must have them red)
Bring all to a good boil and remove from heat
Add 2 or 3 packages of Little Smokies Beef c*cktail Weiners or cut up 3 packages Hillshire Beef Brats
to boiling brine. Bring back to boil until you are sure weiners are equally as hot as the brine. Remove from heat. Drain weiners through a collendar. Reserve all the liquid and spices.
Add weiners to sterilized pint jars (2 to 4, depending on how you pack the jars with weiners)
Cover with reserved brine. Distribute spices from brine into jars. Process to seal, let cool, let set for 4 to 6 days before sampling these. Refrigerate all after opening.
It is not necessary to seal these if you plan to refrigerate them.
If you have a gallon jar then all should easily fit into it.
They will get (spicier) hotter as they set.
You can use the same mixture to make hot boiled eggs or hot, pickled okra.
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iem28607
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Posted 6:56 pm, 11/12/2011
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they are similar to those but better because they are home made ;) . I have several recipes sent to me by cooperative extension but would love a recipe that someone has actually tried.
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smalltownman
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Posted 5:38 pm, 11/12/2011
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you mean like the Penrose smoked sausages you buy in a jar?
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iem28607
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Posted 2:57 pm, 11/12/2011
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Does anyone make home made pickled weenies and are you willing to share your recipe?
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