Pickled Bologna Recipe - Allrecipes.com
  • READY IN 90+ days

Pickled Bologna

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 pounds Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

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.
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Reviews More Reviews

Oct 26, 2009

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

 
Dec 03, 2010

It was ok, but not my favorite.

 

8 Ratings

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 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!

 
Jun 24, 2012

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

 
Jun 22, 2012

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

 
Oct 20, 2013

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!

 
Aug 06, 2013

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

 

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Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 1862 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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