I followed the recipe from here, tweaked slightly.

I'll just say, following this recipe, they'll be a bit zingy, but not hot at all. Really need to put some Jalapeno or Anaheim pepper rings of some sort in it if you want them spicy. Nonetheless, they are VERY good following the recipe.

Brine:
1/2 cup water
2 cups white vinegar
1 tbsp kosher or pickling salt

In each 1 qt jar:
1/2 tbsp Ground Cayenne Pepper.
1/2 tsp coarse ground black pepper or a few black peppercorns.
1 tbsp red pepper flakes.
1 tsp minced Garlic, or 1 or 2 garlic cloves minced with a ball-peen hammer.
1 tbsp dried minced onion or a small diced white onion.
1 tsp Paprika.
Lg pinch all spice for mildly hot recipe, or for HOT recipe, add Ghost or your favorite HOT chili/pepper.

Sausage:

28 oz pkg Hillshire Farms 'Lil Smokies, (I use the Kroger brand of these, and they work just fine).

Directions:
Combine the water, salt, and vinegar.
Bring the mixture to a boil.
Place sausage into a 1 qt sterile jar. Fill jar but don't pack tightly. I re-use old pickle jars and they work fine.
Place spices, onion, garlic, etc. on top of the sausage in the jars.
Pour the hot vinegar mixture in with the sausage. If there isn't enough, mix a bit more brine. Using gloves, carefully secure the lid. When it cools, it should pop.
Let cool then place in the 'fridge. Keep refrigerated after opening.

Ready to eat in 5 to 7 days...it'll be hard to wait, but the longer they sit, the better they are.

I'll call it......they're going to be tasty.

Sounds good! Will have to give it a try.

I noticed the recipe link says to cut the sausages in half but it looks like yours are left whole. Seems like they might be a little more spicy if cut.

Not gonna lie. I started picking them after 4 days. They were tasty when I ate the first one and as time went on, they got even better.

Today's been a week. There are about four left in the jar.

They were delicious. Guess I'll make more.