My Pickled Little Smokies

admin 25/04/20 Recipes


1 quart

Prep Time


Cook Time



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


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.


Calories: 252 kcal

Carbohydrates: 3.9 g

Cholesterol: 50 mg

Fat: 21.9 g

Fiber: 0.8 g

Protein: 10.3 g

Sodium: 1061 mg

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