Making Cowboy Pickled Smokies is a simple, straightforward process. Follow these steps closely for the best flavor and texture.

Step 1: Prep the Jars

Place the little smokies into a large, clean glass jar, or divide them evenly between two quart-sized jars. Using two smaller jars can make it easier to fully submerge all the smokies and distribute the aromatics evenly.

Step 2: Add the Aromatics

Add the sliced garlic, onion, and jalapeños evenly around the smokies, distributing them throughout the jar or jars so the flavor infuses consistently.

Step 3: Build the Brine

In a saucepan, combine the vinegar, water, pickling salt, brown sugar, hot sauce, crushed red pepper flakes, black peppercorns, mustard seeds, coriander seeds, smoked paprika, cayenne pepper, and bay leaves.

Step 4: Heat the Brine

Heat the mixture over medium heat, stirring until the salt and brown sugar have completely dissolved. Avoid letting the brine come to a boil, as this can dull some of the brine’s fresher, brighter notes.

Step 5: Pour Over the Smokies

Carefully pour the warm pickling brine over the smokies, making sure they are fully submerged. If needed, gently press the smokies down or add a small amount of extra vinegar and water to ensure complete coverage.

Step 6: Cool and Seal

Let the jars cool to room temperature, then seal them tightly with lids. This step helps prevent pressure buildup inside the jars and preserves the freshness of the aromatics.

Step 7: Refrigerate and Wait

Refrigerate for at least 3 days before serving. For the richest smoky flavor and a spicier kick, allow the smokies to pickle for 5 to 7 days, giving the brine ample time to fully penetrate each piece.