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My Pickled Little Smokies
My Pickled Little Smokies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
4360 minutes
Tangy smoked pickled sausages - a flavorful, effortless snack to enjoy and pass around.
Ingredients:
  • 2 (14 ounce) packages little smoked sausages
  • 1.5 cups distilled white vinegar
  • 0.5 cup water
  • 1 teaspoon pickling salt
  • 1 teaspoon pickling spice, or more to taste
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon dill seeds
  • 1 small onion, thickly sliced
  • 1 clove garlic, minced, or to taste
  • 20 whole black peppercorns
  • 2 tablespoons pickled banana pepper rings
Instructions:
  • In a saucepan, submerge sausages in water and bring to a boil. Reduce heat and simmer for 20 minutes, occasionally poking sausages with a fork to release fat. Drain and rinse sausages before using.
  • Arrange sausages neatly in a charming 1-quart glass canning jar.
  • Combine white vinegar, water, pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings in a saucepan and stir well.
  • Bring to a gentle boil on medium heat, stirring occasionally, and simmer for 5 minutes.
  • Pour the flavorful vinegar mixture over the savory sausages in the jar, seal tightly, and let them chill in the fridge for a minimum of 3 days before enjoying.

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