My Pickled Little Smokies

My Pickled Little Smokies

6
smitty 136

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 d 35 m servings 252 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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, o...

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...

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, o...

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

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

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!

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 thin...