My Pickled Little Smokies Recipe

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.