Pickled Bologna

7 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  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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Adjust Servings

Original recipe yields 2 pounds



  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 (7)

Rate This Recipe


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

Mrs. Weston

Mrs. Weston

It was ok, but not my favorite.

Caroline C

Caroline C

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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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Grandma Jackie's Pickled Beets


next recipe:

Quebec Pickled Eggs