Been saving up mayo jars for the very same thing; got 4 already. I've done pickled sausages since forever, from the time I tasted my 1st one at Bob's Restaurant on my 18th birthday (old enough to drink back then!) and did up a batch as soon as the hangover went away and I could actually look at food.
I don't put the veggies in with the sausages, just a couple strips of peppers for color. I pickle up veggies separate; cabbage, onion, peppers (hot and sweet), baby carrots and corn all tossed into jars with the same pickling sauce. Basically like your's; ½ water, ½ white vinegar, pickling spices, whole garlic cloves, salt, pepper, a 'touch' of red pepper flakes and oregano and a bit of sugar. Let pickle for 2 weeks before I eat them, and try to make them last for 2 more weeks or so (but it's sooo hard to resist every night I get home from work not to have a couple!). A couple sausages, a fork or two - full of veggies, a cold one or three... yummm..!