My Pickled Little Smokies

Ingredients

• 1 teaspoon pickling spice to taste
• 20  peppercorns whole black
• 1 teaspoon celery seeds 
• 1 teaspoon dill seeds 
• 1 clove garlic minced to taste
• 1 teaspoon mustard seeds whole
• 1 small onion sliced
• 1 teaspoon pickling salt 
• 28 ounce little sausages smoked
• 0.5 cup water 
• 1.5 cups distilled vinegar white

Equipment

• sauce pan
• canning jar

Directions

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