Pickled Eggs, Sausage & Onions: A Tangy, Savory Delight

Start by placing the hard-boiled eggs in a jar or airtight container.
In a saucepan, combine the pickled beet juice (or white vinegar), pickling spice, black peppercorns, mustard seeds, and a pinch of salt. Bring it to a simmer and cook for 2-3 minutes until the spices have infused.
Pour the pickling mixture over the eggs, ensuring they’re fully submerged. Seal the container and refrigerate for at least 24-48 hours to allow the flavors to develop.
Prepare the Sausage:

While the eggs are pickling, heat the olive oil in a skillet over medium heat. Add the sliced sausage rounds and cook until browned and crispy, about 5-7 minutes, stirring occasionally. Remove the sausage from the skillet and set it aside to cool.
Pickle the Onions:

In the same skillet, add the thinly sliced red onions. Cook over medium heat for 2-3 minutes until they soften slightly.
Pour in the leftover pickling juice from the egg jar or add a bit more vinegar to pickling the onions. Let the onions simmer for 3-5 minutes until they absorb the tangy flavors and soften. Remove from heat.
Assemble the Dish:

Once everything is prepared, arrange the pickled eggs, cooked sausage slices, and pickled onions in a serving dish. You can serve this warm, at room temperature, or chilled, depending on your preference.
Serve and Enjoy:

Garnish with extra pepper, fresh herbs, or a drizzle of olive oil, if desired. Serve immediately or allow it to rest for an hour for the flavors to meld together.
Serving and Storage Tips: