Sweet and Spicy Pickled Little Smokies: A Tangy Twist on a Classic Snack

Pickled little smokies? Yes, you read that right! These bite-sized sausages take on a whole new dimension when submerged in a flavorful, tangy brine. This recipe elevates the humble little smokie into an addictive appetizer or snack that’s perfect for game day, potlucks, or even a simple evening at home. Forget the same old dips and chips – these pickled little smokies are guaranteed to be a conversation starter and a crowd-pleaser.

## Why Pickled Little Smokies?

Before we dive into the recipe, let’s explore why pickling little smokies is a brilliant idea.

* **Unique Flavor Profile:** Pickling infuses the smokies with a delightful blend of sweet, spicy, and tangy flavors that complement the smoky sausage. The brine penetrates the sausage, creating a depth of flavor that you won’t find in traditional preparations.
* **Enhanced Texture:** The pickling process slightly firms up the texture of the little smokies, giving them a pleasant snap and a satisfying chew.
* **Extended Shelf Life:** Pickling acts as a natural preservative, extending the shelf life of the little smokies. This makes them a great make-ahead snack or appetizer.
* **Versatility:** Pickled little smokies can be enjoyed on their own as a snack, added to charcuterie boards, or used as a flavorful ingredient in other dishes.
* **Easy to Make:** The pickling process is surprisingly simple and requires minimal effort. Most of the work is done by the brine!

## Ingredients You’ll Need

This recipe uses common ingredients that you likely already have in your pantry. Here’s what you’ll need:

* **Little Smokies:** Two 12-14 ounce packages of your favorite brand. I prefer the regular smoked flavor, but you can experiment with different varieties like cheddar or jalapeno.
* **Vinegar:** 2 cups of distilled white vinegar. White vinegar provides a clean, tangy base for the brine. Apple cider vinegar can also be used for a slightly sweeter and more complex flavor.
* **Water:** 1 cup of water. This helps to dilute the vinegar and balance the flavors.
* **Sugar:** 1 cup of granulated sugar. Sugar adds sweetness to the brine and helps to balance the acidity of the vinegar. You can adjust the amount of sugar to your preference.
* **Salt:** 2 tablespoons of kosher salt. Salt is essential for preserving the little smokies and enhancing their flavor. Kosher salt is preferred because it dissolves easily and doesn’t contain any additives.
* **Pickling Spice:** 2 tablespoons. Pickling spice is a blend of various spices, such as mustard seeds, coriander seeds, peppercorns, bay leaves, and cloves. It adds depth and complexity to the brine. You can find pickling spice at most grocery stores or make your own blend.
* **Red Pepper Flakes:** 1-2 teaspoons (optional). Red pepper flakes add a touch of heat to the pickled little smokies. Adjust the amount to your spice preference.
* **Garlic:** 4-6 cloves, peeled and smashed. Garlic adds a pungent and aromatic flavor to the brine. Smashed garlic releases more flavor than minced garlic.
* **Onion:** 1/2 medium onion, sliced. Onion adds a subtle sweetness and savory flavor to the brine. I prefer using a yellow onion, but a white or red onion will also work.
* **Jalapeno Peppers:** 1-2, sliced (optional). For extra heat and flavor, add sliced jalapeno peppers to the brine. Remove the seeds and membranes for a milder flavor.
* **Bay Leaves:** 2-3. Bay leaves add a subtle herbal flavor to the brine.

## Equipment You’ll Need

* **Large Pot:** For making the brine.
* **Glass Jars:** Several pint-sized glass jars with lids for storing the pickled little smokies. Make sure the jars are clean and sterilized.
* **Tongs or Slotted Spoon:** For transferring the little smokies to the jars.
* **Ladle:** For pouring the brine into the jars.
* **Measuring Cups and Spoons:** For accurately measuring the ingredients.

## Step-by-Step Instructions

Now, let’s get to the fun part – making the pickled little smokies!

**Step 1: Prepare the Jars**

Clean and sterilize the glass jars and lids. You can do this by boiling them in water for 10 minutes or running them through a dishwasher on the sanitize cycle. Sterilizing the jars helps to prevent the growth of bacteria and ensures that the pickled little smokies stay fresh for longer.

**Step 2: Prepare the Brine**

In a large pot, combine the vinegar, water, sugar, salt, pickling spice, red pepper flakes (if using), smashed garlic cloves, sliced onion, sliced jalapeno peppers (if using), and bay leaves. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.

**Step 3: Simmer the Brine**

Once the brine comes to a boil, reduce the heat to low and simmer for 10-15 minutes. This allows the flavors to meld together and create a more complex and aromatic brine. The longer you simmer the brine, the more intense the flavor will be.

**Step 4: Add the Little Smokies**

Add the little smokies to the simmering brine. Make sure the little smokies are fully submerged in the brine. Gently stir the little smokies to coat them evenly with the brine.

**Step 5: Simmer the Little Smokies**

Continue to simmer the little smokies in the brine for 5-7 minutes. This allows the little smokies to absorb the flavors of the brine and slightly firm up their texture. Be careful not to overcook the little smokies, as they can become tough.

**Step 6: Pack the Jars**

Using tongs or a slotted spoon, carefully transfer the little smokies to the sterilized glass jars, leaving about ½ inch of headspace at the top. Distribute the garlic cloves, onion slices, jalapeno slices (if using), and bay leaves evenly among the jars.

**Step 7: Pour the Brine**

Carefully ladle the hot brine over the little smokies in the jars, making sure to cover them completely. Again, leave about ½ inch of headspace at the top.

**Step 8: Remove Air Bubbles**

Use a clean utensil, such as a chopstick or a plastic knife, to gently poke around the inside of the jars to release any trapped air bubbles. This will help to ensure a proper seal.

**Step 9: Wipe the Rims**

Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. This is important for creating a good seal.

**Step 10: Seal the Jars**

Place the lids on the jars and screw the bands on fingertip-tight. Do not overtighten the bands, as this can prevent the jars from sealing properly.

**Step 11: Process the Jars (Optional)**

For longer shelf life and increased safety, you can process the jars in a boiling water bath. To do this, place the jars in a large pot filled with boiling water, making sure the water covers the jars by at least 1 inch. Bring the water back to a boil and process for 10 minutes. After processing, carefully remove the jars from the pot and let them cool completely. As the jars cool, you should hear a popping sound, which indicates that the jars have sealed properly.

**Step 12: Cool and Store**

If you choose not to process the jars, simply let them cool completely at room temperature. Once cooled, store the pickled little smokies in the refrigerator for at least 24 hours before serving. This allows the flavors to fully develop. The pickled little smokies will keep in the refrigerator for up to 2-3 weeks.

## Tips for Perfect Pickled Little Smokies

* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the pickled little smokies. Use fresh, high-quality little smokies and good-quality vinegar and spices.
* **Adjust the Sweetness and Spice:** Adjust the amount of sugar and red pepper flakes to your preference. If you prefer a sweeter pickle, add more sugar. If you like a spicier pickle, add more red pepper flakes or jalapeno peppers.
* **Don’t Overcook the Little Smokies:** Overcooking the little smokies can make them tough and rubbery. Simmer them in the brine just until they are heated through and slightly firmed up.
* **Pack the Jars Tightly:** Pack the little smokies tightly in the jars to prevent them from floating in the brine. This will also help to ensure that they are fully submerged in the brine.
* **Use Sterilized Jars:** Sterilizing the jars is essential for preventing the growth of bacteria and ensuring that the pickled little smokies stay fresh for longer.
* **Allow Time for Flavors to Develop:** The pickled little smokies will taste best if you allow them to sit in the refrigerator for at least 24 hours before serving. This allows the flavors to fully develop and meld together.
* **Experiment with Different Flavors:** Don’t be afraid to experiment with different flavors and spices. You can add other vegetables, such as carrots, celery, or bell peppers, to the brine. You can also try adding different spices, such as mustard seeds, coriander seeds, or cloves.

## Serving Suggestions

Pickled little smokies are incredibly versatile and can be enjoyed in a variety of ways:

* **As a Snack:** Serve them straight from the jar as a tangy and flavorful snack.
* **On a Charcuterie Board:** Add them to a charcuterie board with other meats, cheeses, crackers, and olives.
* **As an Appetizer:** Serve them as an appetizer at your next party or gathering.
* **In Sandwiches:** Add them to sandwiches for a burst of flavor and tanginess.
* **In Salads:** Chop them up and add them to salads for a unique and flavorful twist.
* **As a Garnish:** Use them as a garnish for cocktails or other drinks.
* **Deviled Eggs:** Finely chop and incorporate into deviled egg filling for a spicy kick
* **Pizza Topping:** Add sliced pickled little smokies to your homemade pizza

## Variations

* **Spicy Pickled Little Smokies:** Add more red pepper flakes or jalapeno peppers to the brine for a spicier pickle.
* **Sweet Pickled Little Smokies:** Add more sugar to the brine for a sweeter pickle.
* **Dill Pickled Little Smokies:** Add fresh or dried dill to the brine for a dill pickle flavor.
* **Garlic Pickled Little Smokies:** Add more garlic cloves to the brine for a garlicky pickle.
* **Onion Pickled Little Smokies:** Add more onion slices to the brine for an oniony pickle.
* **Mustard Pickled Little Smokies:** Add mustard seeds to the brine for a mustardy pickle.

## Storage Instructions

Store the pickled little smokies in the refrigerator in an airtight container for up to 2-3 weeks. Make sure the little smokies are fully submerged in the brine to prevent spoilage.

## Nutritional Information (Approximate)

Nutritional information will vary depending on the specific ingredients used. However, a serving of pickled little smokies (about 4-5 sausages) is likely to contain:

* Calories: 150-200
* Fat: 10-15g
* Saturated Fat: 4-6g
* Cholesterol: 30-40mg
* Sodium: 500-700mg
* Carbohydrates: 5-10g
* Sugar: 5-10g
* Protein: 5-7g

## Conclusion

Pickled little smokies are a surprisingly delicious and versatile snack or appetizer. They’re easy to make, keep well in the refrigerator, and are guaranteed to be a hit with your friends and family. So, next time you’re looking for a unique and flavorful snack, give this recipe a try. You won’t be disappointed!

This recipe offers a fantastic base for experimentation, so feel free to adjust the spices and flavors to create your own signature pickled little smokies. Get creative and enjoy the process!