Pickled Knackwurst

Directions

1. 1
   1.
2. 2
   Prick skins of the knackwurst and poach in water for about 5 minutes.
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   2.
4. 4
   Slice knackwurst into 1/2-inch diagonal slices.
5. 5
   If knackwurst are particularly large in diameter, you can slice them lengthwise before you slice them into the 1/2-inch diagonal slices.
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   3.
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   Separate onion slices into rings.
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   In a 2 quart-jar, alternate layers of wurst and onions.
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   4.
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    Combine remaining liquids and spices in a saucepan and heat until steaming but not boiling.
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    5.
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    Pour the hot, spicy liquid over the wurst/onion mixture and cover tightly with the lid.
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    6.
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    Refrigerate for at least 3 days.
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    Serve with crackers and enjoy!