Pickled Polish Sausage - cooking recipe

Ingredients

4 lb. Polish sausage, cut in 2 to 3-inch pieces
2 large onions, sliced
1 Tbsp. crushed red pepper
1 c. water
1/2 c. sugar
18 whole cloves
2 tsp. salt
2 tsp. celery seed
2 tsp. mustard seed

Preparation

Layer Polish sausage, onion and crushed red pepper in a gallon jug.
In a large saucepan, combine water, sugar, whole cloves, salt, celery seed and mustard seed.
When this mixture comes to a boil, lower heat and add 4 cups white vinegar.
Pour solution over fixings in gallon jug.
Keep in fridge.
Ready in 4 or 5 days.