My Pickled Little Smokies recipe

All Recipes Best Recipe Appetizers and Snacks Meat and Poultry

Ingredients

2 (14 ounce) packages little smoked sausages
1 ½ cups distilled white vinegar
½ 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

Nutrition Info

252.3 calories
carbohydrate: 3.9 g
cholesterol: 49.9 mg
fat: 21.9 g
fiber: 0.8 g
protein: 10.3 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1060.7 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 quart

Recipe Note

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.

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