Sunday, January 8, 2017
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| My Pickled Little Smokies |
"These make a super addition to an appetizer tray. I regularly get quite a few requests to make them from the hubby's team at the rig."
Ingredients :
- 2 (14 ounce) applications little smoked sausages
- 1 half cups distilled white vinegar
- half cup water
- 1 teaspoon pickling salt
- 1 teaspoon pickling spice, or greater 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 complete black peppercorns
- 2 tablespoons pickled banana pepper rings (optional)
Instructions :
| Prep : 15M | Cook : 10M | Ready in : P3D |
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- Place the sausages right into a saucepan, cowl with water, and bring to a boil. Reduce warmth to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to launch fat. Drain and rinse the sausages.
- Place the sausages into a 1-quart glass canning jar.
- Pour white vinegar and water right 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 jewelry.
- Bring to a boil over medium warmth and cook for five minutes, stirring regularly.
- Pour the vinegar combination over the sausages inside the jar; cap the jar, and refrigerate at the least 3 days before serving.
Notes :
- For making pickled eggs, use 12 difficult-cooked eggs in place of sausages. Place onion and garlic right into a 1-quart glass canning jar, pinnacle with peeled eggs, and keep with recipe.
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Videos For My Pickled Little Smokies :
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