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Pickled Bologna

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

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (3)

What to Drink?
Cocktail Dirty Martini
Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 298 | Total Fat: 26.1g | Cholesterol: 53mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 26, 2009 by Terry   view full review
This works great because you can hardly find pickled bologna anymore !
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 3, 2010 by Mrs. Weston Supporting Member (Click to learn more about Supporting Membership)  view full review
It was ok, but not my favorite.
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 11, 2012 by Caroline C   view full review
Made this after stumbling across yet another 2 lb tube of bologna in the freezer. Husband had...

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