My Pickled Little Smokies

My Pickled Little Smokies

smitty 129

"These make a great addition to an appetizer tray. I often get a lot of requests to make them from the hubby's crew at the rig."


3 d 35 m {{adjustedServings}} servings 252 cals
Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Place the sausages into a 1-quart glass canning jar.
  3. 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.
  4. Bring to a boil over medium heat and cook for 5 minutes, stirring often.
  5. Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.


  • Cook's Note
  • 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.
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Your rating



  1. 6 Ratings


hi...this is my recipe and i must give it five stars..hope u enjoy/like them!!! i have made these little ones for A LONG time for the dh and his rig crews and family members...have never heard a...

I want to make pickled sausages like the Penrose brand or a Louisianan brand. I’m not a beginner I’ve been canning and pickling since the late “70’s”. I’ve pickled eggs, beets, green tomatoes, o...

OK, but I won't make these again. Guys at work didn't care much for them either...