Name: My Pickled Little Smokies
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Little smoked sausages - 2 (14 ounce) packages; Distilled white vinegar - 1 ½ cups; Water - ½ cup; Pickling salt - 1 teaspoon; Pickling spice, or more to taste - 1 teaspoon; Whole mustard seeds - 1 teaspoon; Celery Seeds - 1 teaspoon; Dill seeds - 1 teaspoon; Onion, thickly sliced - 1 small; Garlic, minced, or to taste - 1 clove; Whole black peppercorns - 20; Pickled banana pepper rings (Optional) - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - My Pickled Little Smokies

1. Little smoked sausages - 2 (14 ounce) packages

2. Distilled white vinegar - 1 ½ cups

3. Water - ½ cup

4. Pickling salt - 1 teaspoon

5. Pickling spice, or more to taste - 1 teaspoon

6. Whole mustard seeds - 1 teaspoon

7. Celery Seeds - 1 teaspoon

8. Dill seeds - 1 teaspoon

9. Onion, thickly sliced - 1 small

10. Garlic, minced, or to taste - 1 clove

11. Whole black peppercorns - 20

12. Pickled banana pepper rings (Optional) - 2 tablespoons

How to cook deliciously - 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.