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Pickled Bologna

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
harborspringscook

harborspringscook

This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1862 mg
  • 74%

Based on a 2,000 calorie diet

Directions

  1. Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.
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Reviews

Terry
17

Terry

10/26/2009

This works great because you can hardly find pickled bologna anymore !

Mrs. Weston
12

Mrs. Weston

12/3/2010

It was ok, but not my favorite.

Caroline C
11

Caroline C

4/11/2012

Made this after stumbling across yet another 2 lb tube of bologna in the freezer. Husband had been reminiscing about the pickled bologna his best friend's mom made for them when he was a kid. I thought it sounded revolting, but I gave it a try anyway. Have to say that while it's not up there with my all-time favorite things to snack on, it IS pretty darn good. I made it with apple cider vinegar and fresh sliced jalapenos. Haven't reached the 90 day mark yet but I agree that it definitely gets better the longer you let it steep. We have it summer sausage-style with cheese and crackers. Good stuff. Thanks!

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