MY PICKLED LITTLE SMOKIES

My Pickled Little Smokies image

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.

Provided by smitty

Categories Appetizers and Snacks Meat and Poultry

Time P3DT35m

Yield 10

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1060.7 mg, Sugar 1.6 g