Pickled sausages - tried-and-true marinade

Recipe steps

I will prepare a brine made of water, vinegar, salt, sugar, and spices, which I will bring to a boil and then let cool. Once cooled, I will add the brine from one jar of pickles, which will subsequently be used for pickling, as well as the brine from two 0.7-liter jars of red peppers, which we will also use for pickling.

I will slice 1-1.30 kg of peeled onions into very thin rings using a grater. I will cut the remaining cucumbers into wedges of 2-3 cm, first quartering them and then slicing. I will slice the peppers into thicker strips and place individual pieces into the cuts of the sausages, or I will place them among the onions around the sausages. Occasionally, instead of peppers, I use goat horns, which I will also cut into suitable pieces and place in the cuts and between the sausages for a spicier variant.

When I have the prepared and cooled brine, washed jars and lids, peeled sausages, peeled and sliced onions, and sliced other ingredients, I will start filling the jars.

I will make three cuts in the sausages, creating three deeper longitudinal slits. I will generously insert onions into the middle slit, place slices of cucumbers (also generously) into one of the end slits, and add a piece of pepper (or a piece of goat horn for a spicier variant) into the other end slit. At the bottom of the jar, I will add a bit of onion, then the sausages, and alternately fill the gaps with onion, cucumbers, and peppers for decoration (or goat horns).

We will pour in the brine, seal it, and let it stand in a cool place for at least one week. The fact that the sausages have been cut three times allows the brine to soak in better and faster.

Everyone can add mustard, pepper, chili seasoning, and others to the slits according to their preferences to give the "utopenci" a spicier taste.