For a spicier kick, add a pinch of red pepper flakes to the pickling brine. Ensure the sausages are fully submerged in the vinegar mixture to prevent spoilage. Use a sterilized canning jar for longer shelf life, if desired. These pickled sausages are best served chilled. Pair with crackers, cheese, and your favorite dipping sauces for a complete appetizer spread.
My Pickled Little Smokies
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME72 hrs 40 mins
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SERVING10 People
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VIEWS27
Elevate your appetizer game with these tantalizing Pickled Little Smokies. Infused with a symphony of spices and tangy vinegar, these miniature sausages are a delightful burst of flavor, perfect for any gathering or a satisfying snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol50 mg
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Fiber1 g
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Protein10 g
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Saturated Fat8 g
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Sodium1061 mg
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Sugar2 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
25 mins
Gently simmer the sausages: Place sausages into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, gently poking sausages with a sharp fork to release fat. This step ensures the sausages are prepped and ready to absorb the pickling flavors. (Estimated time: 25 minutes)
02
Step
5 mins
Prepare the sausages: Drain and rinse the sausages thoroughly under cold water. This removes any excess fat and prepares them for the pickling brine.
03
Step
10 mins
Arrange sausages: Place the drained sausages into a clean 1-quart glass canning jar.
04
Step
1 hrs 12 mins
Infuse the pickling brine: In a separate saucepan, pour white vinegar and water. Stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, minced garlic, black peppercorns, and banana pepper rings. This combination creates a complex and flavorful pickling liquid.
05
StepSimmer the brine: Bring the vinegar mixture to a boil over medium heat and cook for 5 minutes, stirring often. This allows the spices to meld and release their aromatic oils into the vinegar base. (Estimated time: 10 minutes)
06
StepPour and seal: Carefully pour the hot vinegar mixture over the sausages in the jar, ensuring they are fully submerged. Cap the jar tightly and refrigerate for at least 3 days before serving. This allows the sausages to fully absorb the pickling flavors. (Estimated time: 3 days)
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Samanta Cruickshank
Jun 8, 2025A little too vinegary for my taste, I will reduce vinegar and add more water next time.
Simeon Stehr
Jun 4, 2025I've made these several times now. They are always a crowd-pleaser!
Damion Rippin
Mar 20, 2025These were a hit at my party! Everyone loved the tangy flavor.
Sabrina Altenwerth
Mar 16, 2025So easy to make and a great way to use up leftover sausages.
Adela Reichert
Feb 25, 2025I adjusted the spices to my liking and they turned out perfect. Thanks for the recipe!