My Pickled Little Smokies Recipe -
My Pickled Little Smokies Recipe
  • READY IN 3+ days

My Pickled Little Smokies

Recipe by  

"These make a great addition to an appetizer tray. I often get a lot of requests to make them from the hubby's crew at the rig."

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    3 days 35 mins


  1. Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages.
  2. Place the sausages into a 1-quart glass canning jar.
  3. Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
  4. Bring to a boil over medium heat and cook for 5 minutes, stirring often.
  5. Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.
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  • Cook's Note
  • For making pickled eggs, use 12 hard-cooked eggs instead of sausages. Place onion and garlic into a 1-quart glass canning jar, top with peeled eggs, and continue with recipe.

Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2012

hi...this is my recipe and i must give it five stars..hope u enjoy/like them!!! i have made these little ones for A LONG time for the dh and his rig crews and family members...have never heard a complaint...they luv 'em...hope u do too;o) and i have been asked for the recipe MANY times over the so grateful to see it published...THANKS AR!!!

Most Helpful Critical Review
Feb 29, 2012

I want to make pickled sausages like the Penrose brand or a Louisianan brand. I’m not a beginner I’ve been canning and pickling since the late “70’s”. I’ve pickled eggs, beets, green tomatoes, okra etc. I’ve made this recipe twice and there is no way two 14 ounce packages will fit in a quart jar let alone with onion and banana peppers. The 1st time I followed it exactly and I thought it had way to much spice and the Little Smokies’ shouldn’t be boiled they are a fully cooked product. The second time I didn’t boil them and I cut all spices in ½ added 1 teaspoon red pepper flakes 6 whole garlic cloves, left out the pepper rings. This time they are edible but get a little better now that they have set for a week. I will keep trying to get the recipe I want but this is not it – too many flavors going on and non of it is the sausage. Sorry to poster and thanks for sharing this recipe.


6 Ratings

Jan 20, 2013

OK, but I won't make these again. Guys at work didn't care much for them either...

Sep 02, 2014

Loved...This...recipe! Great Job!!!! (BUT I Digress)

Mar 06, 2013

I made the recipe with both (cooked and Uncooked)smokies like them better cooked (as in recipe) I changed the spices up alittle and used no peppers all in all a good recipe ENJOYED IT!

Dec 20, 2014

This is a really interesting idea. I can see how it COULD work for me but as written, it just didn't. I think it's something in the pickling spices that turned me off. Gave me something to think about, though. Thanks, smitty. :o)


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 1061 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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