Description
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 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 (Optional)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 3 days
Servings: 10