Pickled Bologna

5 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 30 min

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

Ingredients

2 pounds ring bologna, peeled and sliced into large chunks
4 cups vinegar
1 (4.5 ounce) can chopped pickled jalapeno peppers
1 onion, chopped
1 cup water
1 tablespoon hot pepper sauce
1 tablespoon salt

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Metric US

Original recipe yields 2 pounds

Directions

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.

Nutrition

Amount Per Serving (10 total)

Calories
298 cal
15%

Fat
26.1 g
40%

Carbs
3.5 g
1%

Based on a 2,000 calorie diet

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Reviews (5)

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Terry

Oct. 26, 2009

"This works great because you can hardly find pickled bologna anymore !..." See more"

Mrs. Weston

Dec. 3, 2010

"It was ok, but not my favorite...." See more"

Caroline C

Apr. 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 though..." See moret 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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