picled egg question

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That does not look good. What kind of sausage is in with it and did you follow any kind of recipe?
 
it is home made Andouile sausage ,

2 cups vinegar

2 cups water

2 Tbs. salt

3 Tbs. sugar

crushed chili  peppers

onion powder

garlic powder

cider vinegar

I think thats all I put in it
 
I think 50/50 vinegar/water does not have enough acid...   personally I use straight vinegar and salt/sugar mix....  figuring the eggs will add water..    check for a government approved recipe and dilution ratio.....
 
If I was a betting man, I would wager a guess that the slime is the fat in the sausage dissolving due to the vinegar. I am not by any means an expert, since I have never pickled any eggs and sausage in the same container like that, but I always tend to use more of a 70% vinegar 30% water ration when I pickle eggs. Maybe there is to much water in your mixture. Have you tasted or smelled the mixture to see if it smells off/rancid etc?
 
I like pickled eggs, not sure about slimy eggs  Let us know if your still OK in a couple days

Gary
 
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