Smokin’ Pickled Sausages!

1. 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.

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

3. 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.

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

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

Tips

For making pickled eggs, use 12 hard-cooked eggs instead of sausages. Place onion and garlic into a 1-quart glass canning jar, top with peeled eggs, and continue with recipe.