- Slice your smoked sausage into bite-sized pieces. 
- Pack them tightly into a large glass jar. 
- Add sliced jalapeños evenly throughout the jar. 
- In a saucepan, combine white vinegar, water, and sugar. 
- Stir well over medium heat until sugar completely dissolves. 
- Add crushed red pepper, black peppercorns, and pickling spice to the mixture. 
- Toss in the garlic cloves for extra flavor. 
- Stir occasionally until the mixture begins to boil. 
- Once boiling, carefully pour the hot liquid over the sausages and jalapeños in the jar. 
- Make sure everything gets evenly submerged in the brine. 
- Seal the jar tightly once full. 
- Let the jar cool to room temperature. 
- Refrigerate for at least three days to allow the flavors to meld. 
- Serve and enjoy your pickled sausages!