My Pickled Little Smokies

Little smoked sausages are pickled in vinegar and spices for a unique snack. You can make pickled eggs, too -- just substitute eggs for sausages in the recipe. Why not make both? These need 3 days to marinate before serving.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 252 Calories

Ingredients

• 1 clove garlic, minced, or to taste
• 1 teaspoon celery seeds
• 1 teaspoon whole mustard seeds
• 1 small onion, thickly sliced
• 2 (14 ounce) packages little smoked sausages
• 1 teaspoon pickling salt
• 1 teaspoon pickling spice, or more to taste
• 1 teaspoon dill seeds
• 20 whole black peppercorns
• 0.5 cup water
• 1.5 cups distilled white vinegar
• 2 tablespoons pickled banana pepper rings

Recipe Instructions

Step 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.

Step 2

Place the sausages into a 1-quart glass canning jar.

Step 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.

Step 4

Bring to a boil over medium heat and cook for 5 minutes, stirring often.

Step 5

Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.