Pickled Sausage

Cut kielbasa sausage into small bite-sized pieces, approximately 1/2 inch thick.

Slice the 3 medium white onions into thin rings or half-moons.

Scrape and slice the 5 carrots into thin diagonal slices, about 1/8 inch thick.

In a large saucepan, combine 1 cup water, 3 cups white vinegar, 2/3 cup brown sugar, and 2 teaspoons crushed red pepper over medium-high heat.

Bring the liquid mixture to a boil, stirring occasionally until the sugar is completely dissolved.

Add the cut kielbasa pieces to the boiling pickling liquid and stir to combine.

Add the sliced white onions and carrots to the pot, stirring gently to distribute evenly.

Return the mixture to a gentle boil and cook for 10-12 minutes, allowing the flavors to meld and the vegetables to soften slightly.

Remove from heat and let the pickled sausage cool to room temperature before serving or transferring to storage containers.