Homemade Pickled Sausage

Examine a quart-sized jar for any signs of damage, such as cracks or rust on the ring. Discard any jars that are not in good condition. Submerge the clean jar into a pot of simmering water for 5 minutes to ensure it's free from any bacteria. Clean the new, unused lid and ring in warm soapy water to remove any dirt or grime.

At the same time, combine water, vinegar, salt, and a few drops of food coloring in a large pot over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally.

While the vinegar mixture is boiling, cut your sausage links into halves or thirds, depending on their size. Fill the sterilized jar with the hot vinegar mixture, leaving about an inch of space at the top. Secure the lid tightly and immediately place the jar in the refrigerator to chill.

Note: The mixture will be ready to serve after 2 days, allowing the flavors to meld together.