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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ring bologna, peeled and sliced into large chunks
1 (4.5 ounce) can
chopped pickled jalapeno peppers
hot pepper sauce
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!
It was ok, but not my favorite.
This is a really good recipe, better than anything I have tried store purchased. Going to give eggs a try now. Thanks
I havn,t been able to wait the 90 days to try.
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 grew up eating pickled Bologna just vinegar and Bologna.
I am very anxious to try this
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 298
** Calories from Fat: 234
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