Ingredients
1 12-16 oz package small smoked sausage, fully cooked
(I use the thinnest sausage I can find. These are Team Realtree Baby Links. They are made in Phenix City, Alabama. My favorite are Sunset Farms Smoked Links, made in Valdosta, Georgia.)
(I use the thinnest sausage I can find. These are Team Realtree Baby Links. They are made in Phenix City, Alabama. My favorite are Sunset Farms Smoked Links, made in Valdosta, Georgia.)
1 table spoon salt
2 gloves garlic
White vinegar (approx 2 cups)
Fill a quart mason jar with the sausage cut to size to fit in the jar
Add salt and garlic
Bring vinegar to a boil in a small stainless steel pot and pour over the sausage.
Let cool about an hour and store in refrigerator.
I do not like to use metal lids for pickled food. The blue lid is from a mayo jar.
I do not like to use metal lids for pickled food. The blue lid is from a mayo jar.
