My Pickled Little Smokies
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
43
Spice
39
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Distilled White Vinegar1 cup
Water1 tsp
Salt (pickling)1 tsp
Mustard Seed (whole)1 tsp
Celery Seed1 tsp
Dill Seeds1 small
Onion (thickly sliced)1 clove
Garlic (minced, to taste)Directions:
1
Place the sausages into a saucepan, cover with water, and bring to a boil
2
Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat
3
Drain and rinse the sausages
4
Place the sausages into a 1-quart glass canning jar
5
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
6
Bring to a boil over medium heat and cook for 5 minutes, stirring often
7
Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving