My Pickled Little Smokies

My Pickled Little Smokies

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    3 d 35 m
Recipe by  smitty

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 quart



  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.

Share It

Reviews (4)

Rate This Recipe


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 complaint...they luv 'em...hope u do too;o) and i have been asked for the recipe MANY times over the so grateful to see it published...THANKS AR!!!

Gary Lee

Gary Lee

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, okra etc. I’ve made this recipe twice and there is no way two 14 ounce packages will fit in a quart jar let alone with onion and banana peppers. The 1st time I followed it exactly and I thought it had way to much spice and the Little Smokies’ shouldn’t be boiled they are a fully cooked product. The second time I didn’t boil them and I cut all spices in ½ added 1 teaspoon red pepper flakes 6 whole garlic cloves, left out the pepper rings. This time they are edible but get a little better now that they have set for a week. I will keep trying to get the recipe I want but this is not it – too many flavors going on and non of it is the sausage. Sorry to poster and thanks for sharing this recipe.



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

More Reviews

Similar Recipes

Little Smokies

Little Smokies

Slow Cooker Cocktail Smokies

Slow Cooker Cocktail Smokies

Emily's Pickled Eggs

Emily's Pickled Eggs

Mom's Little Smokies

Mom's Little Smokies

Chipotle and Adobo Pickled Eggs

Chipotle and Adobo Pickled Eggs

Yellow Pickled Eggs

Yellow Pickled Eggs


Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Little Smokies


next recipe:

Yellow Pickled Eggs