Pickled Knackwurst


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I serve this pickled knackwurst as an appetizer with a tray of veggies and crackers and cheese. Men really like this dish.

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Thornton, CO


  • 1 1/2 lb. fully-cooked knackwurst
  • 1 med. onion thinly sliced
  • 2 1/2 C. water
  • 1 3/4 C. vinegar
  • 2 Tbs. sugar
  • 1 Tbs. pickling spices
  • 1 1/2 tsp. salt
  • 1 tsp. crushed dried red pepper
  • 1 tsp. whole allspice
  • 3/4 tsp. peppercorns

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Diagonally slice knackwurst into 1/2 inch-thick pieces. Separate onion into rings. In 2 qt. crock or jar, alternate layers of knackwurst and onions. In saucepan, heat together water, vinegar, sugar, pickling spices, salt, red pepper, whole allspice and peppercorns till warm; pour over knackwurst. Refrigerate in crock for 3 days. Serve on picks with pickled cauliflower and red peppers. 

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