My Pickled Little Smokies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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. Ingredients:
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 (optional) |
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.
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