I took some Wittdog Kielbasa I made and have it in a glass jug full of pickling juice. I seemed to have hit the pickle concoction dead center first time. I'm saving it for deer camp, but it's hard to keep my hands out of it.
One thing I would suggest is adding some pepper heat.
It's easy enough to try with store bought. Go for it.

* Exported for MasterCook 4 by Living Cookbook *

Pickled Kielbasa



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups white vinegar
2 cups water
2 tps whole allspice
1/2 cup sugar
1 tps pickling salt
1 Tbs whole black pepper
1 tps whole coriander
Kielbasa, cooked and wood smoked

1. Mix all ingredients together, except the Kielbasa, and heat in a stainless
pot till salt and sugar is dissolved.

2. Cut Kielbasa into chunks and place in a gallon jug. Add the pickle juice
when cooled.

3. Refrigerate and let stand for 2 weeks.

Sounds like a winner. Thanks for sharing the recipe.

bigwheel

if it comes out like this



I'm in!

Tell about a little trick I learnt somewhere on making that kinda delicacy is that when it first gets deluged with the vinegar and allowed to set a bit it will knock some stuff loose in the sausage and give some unusual looking floaties. Remedy..or at least one remedy which seems to work is to allow it to set in a big container of plain white vinegar for about 24 hrs then dump it off..rinse the links with water and then go back with the special pickling liquid in the final containers jars etc. Makes a nice clear pickling liquid as opposed to big chunks of yellow and white blobs floating around in it. Can't tell that it impacts the flavor in any negative ways and makes it much purtier to look at.

bigwheel

Good tip Bigwheel. It does have a layer of nasty floating in the jug. That's why beer is required cause then you don't care what's in there if it tastes good.

Hear ya on the beer. Good plan.

bigwheel