My Pickled Little Smokies recipe
All Recipes 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 caloriescarbohydrate: 3.9 gcholesterol: 49.9 mgfat: 21.9 gfiber: 0.8 gprotein: 10.3 gsaturatedFat: 7.5 gservingSize: -sodium: 1060.7 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions My Pickled Little Smokies
Directions
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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.