- 2 (14 ounce) packages little smoked sausages
- 1 1/2 cups distilled white vinegar
- 1/2 cup water
- 1 teaspoon pickling salt
- 1 teaspoon pickling spice, or more 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 whole black peppercorns
- 2 tablespoons pickled banana pepper rings (optional)
- 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.