My Pickled Little Smokies

This delicious smoked pickled wiener recipe combines vinegar, spices, and sausages in a unique snack that is easy to make and easy to share.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 252 Calories

Ingredients

• 1 clove garlic, minced, or to taste
• 1 teaspoon celery seeds
• 1 teaspoon whole mustard seeds
• 1 small onion, thickly sliced
• 2 (14 ounce) packages little smoked sausages
• 1 teaspoon pickling salt
• 1 teaspoon pickling spice, or more to taste
• 1 teaspoon dill seeds
• 20 whole black peppercorns
• 0.5 cup water
• 1.5 cups distilled white vinegar
• 2 tablespoons pickled banana pepper rings

Recipe Instructions

Step 1

Bring to a boil over medium heat and cook for 5 minutes, stirring often.

Step 2

Place 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 sausages.

Step 3

Place sausages into a 1-quart glass canning jar.

Step 4

Pour white vinegar and water into a saucepan and stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.

Step 5

Pour vinegar mixture over sausages in the jar; cap the jar and refrigerate at least 3 days before serving.