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My Pickled Little Smokies

By: smitty

"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."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
3 Days 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 quart

Ingredients

2 (14 ounce) packages little smoked sausages
1 1/2 cups distilled white vinegar
1/2 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 (optional)

Directions

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.
Place the sausages into a 1-quart glass canning jar.
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.
Bring to a boil over medium heat and cook for 5 minutes, stirring often.
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.