My Pickled Little Smokies

2 (14 ounce) packages little smoked sausages

1 ½ cups distilled white vinegar

½ 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

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.