My Pickled Little Smokies Recipes

MY PICKLED LITTLE SMOKIES

Steps:

• 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.

DUGAN! GET YOUR GRIMY HANDS OFF THOSE PICKLED SAUSAGES!

Steps:

• Cut up precooked sausage (do not reheat them)into 3 inch links and put into jars with a few slices of onion.
• Bring to a boil the rest of the ingredients and simmer five minutes.
• Pour hot mixture into jars (prefer mason or canning jars other types may explode)over onions and sausages.
• Put lid on jars and carefully hide in the refrigerator at least a day- two days is better- or until they are discovered by a man.
• NOTE: These are a wonderful bribe to get Dugan to do something unpleasant around the house or to make up with him when I have been terribly naughty.