My Pickled Little Smokies

1 . Stage

Place 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 sausages.

2 . Stage

Place sausages into a 1-quart glass canning jar.

3 . Stage

Pour white vinegar and water into a saucepan and stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.

4 . Stage

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

5 . Stage

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