Remove the sausages from the package, place them in a strainer and rinse them under running water. Let them drain for a few minutes.
Meanwhile, prepare the pickle. In a medium saucepan place the two cups of water, add salt and sugar. Then add the whole garlic, the peppercorns, coriander seeds, the bay leaf. Cook this preparation a few minutes until the herbs and spices release their flavor.
Add the sausages and cook over medium heat for about ten minutes, you will notice that the sausages take a uniform cylindrical appearance. Finally, add the vinegar to the preparation and cook covered for about ten more minutes. Avoid breathing the steam that comes from pickles because for some people it can be irritating.
Turn off the stove and let the sausages cool completely. Meanwhile, prepare a glass container where you will store the sausages. Choose a glass jar with a tight lid. Wash it and dry it very well.
When the sausages are completely cold, pour the sausages with enough liquid to cover them inside the glass container. I only extract the whole garlic from the mixture because I find it a bit unpleasant.
If you want to keep your sausages in the marinade for more than a week, this step is for you, vacuum packaging. Place a large pot in the kitchen over high heat, fill it with water up to a third of its capacity. When boiling, place the bottle with the sausages uncovered, until the inner walls of the bottle begin to fill with drops of water vapor. Cover the jar and remove from the pot with the help of tongs and gloves for the kitchen.
Let the sausages rest for at least an hour before taking them to the refrigerator.
Then, you can keep them in the fridge for up to a week. But if you're in a hurry, I recommend that you wait at least 24 hours before eating the sausages so that the vinegar permeates the meat's flavor.
I usually serve these sausages on a plate, only with toothpicks.
