Pickled Knackwurst - cooking recipe

Ingredients

2 1/2 cups water
1 3/4 cups white vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
20 peppercorns
16 whole allspice
1 medium bermuda onion
1 1/2 lbs knackwurst of frankfurters

Preparation

Bring mixture to a boil, then simmer for 10 minutes. Cool.
Slice 1-1/2 pounds of knackwurst on a angle in 1/2-inch pieces. Cut onion into thin slices.
In a 2 quart jar, alternate sausage and onion. Pour juice over it. Refrigerate for 3 days. Then you're ready to eat. Keep in refrigerator.