Pickled Knackwurst

1. Prick skins of the knackwurst and poach in water for about 5 minutes.
2. Slice knackwurst into 1/2-inch diagonal slices. If knackwurst are particularly large in diameter, you can slice them lengthwise before you slice them into the 1/2-inch diagonal slices.
3. Separate onion slices into rings. In a 2 quart-jar, alternate layers of wurst and onions.
4. Combine remaining liquids and spices in a saucepan and heat until steaming but not boiling.
5. Pour the hot, spicy liquid over the wurst/onion mixture and cover tightly with the lid.
6. Refrigerate for at least 3 days. Serve with crackers and enjoy!