My Pickled Little Smokies

1. 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. 2

   Place the sausages into a 1-quart glass canning jar.

3. 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. 4

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

5. 5

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

No nutritional information available.

No additional tips available.