Ingredients
10
10 servings
- •2 (14 ounce) packages little smoked sausages
- •1.5 cups distilled white vinegar
- •0.5 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
Instructions
- 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.
- Place sausages into a 1-quart glass canning jar.
- 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.
- Bring to a boil over medium heat and cook for 5 minutes, stirring often.
- Pour vinegar mixture over sausages in the jar; cap the jar and refrigerate at least 3 days before serving.
Nutritional Facts
Per 10 servings
- Calories: 252
- Carbohydrate: 4g
- Fat: 22g
- Fiber: 1g
- Protein: 10g
- Sugar: 2g
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