Pickled Bologna

Pickled Bologna

harborspringscook 3

"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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30 m servings 298 cals
Serving size has been adjusted!

Original recipe yields 10 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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

It was ok, but not my favorite.

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 ...

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

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