Name: Pickled Bologna
Prep time: 20 min
Cook time: 10 min
Total time: 9 d 10 h 35 min
Yield: 2 pounds
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

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

Pickled Bologna

ring bologna,

vinegar

jalapeno peppers

onion, chopped

water

hot pepper sauce

salt

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.


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

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!

I havn,t been able to wait the 90 days to try.

This is a really good recipe, better than anything I have tried store purchased.  Going to give eggs a try now.  Thanks

I grew up eating pickled Bologna just vinegar and Bologna.
I am very anxious to try this

I didn't have any good bologna on hand, so I used some higher-quality beef franks without any other changes to the recipe. I waited about ten days to open the first jar, which was very good. The sausage flavor wasn't dominated by the vinegar mix, and the hot sauce and jalapenos gave a nice bite. This brine could probably be used for a whole variety of different picklings!

My husband and 9year old daughter begged me to make a second time! We get lots of venison ring bologna so it's a different way to use it up! They say DELICIOUS!

I have altered it a little, I made a cajun version.  I added red pepper, cajun seasonings,  a little jalapeño.  Can't wait to try it!

It has been pickling for 4 days I tried it yesterday and it's very good going to be better after sitting a little while longer I did however use two teaspoons of the garlic hot sauce paste instead of plain hot sauce

This is an easy recipe. I’m learning to can right. Ow so I actually processed these in a canning bath. I tasted the brine before adding it to my sausage and banana peppers. I opted not to use the hot sauce because my jalapeños were very hot. So far the brine tastes amazing and I cannot wait to try these in 90 days. For now they’re cooling and then will go on my shelf. Thank you for an easy recipe.

pickled bologna

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 10 hours, 35 minutes

Servings: 2

Cost: $5.92 /serving

Author : harborspringscook

Ingredients

Instructions

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