Ingredients30 m servings 298 cals
- 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.
Per Serving: 298 calories; 26.1 g fat; 3.5 g carbohydrates; 11.5 g protein; 53 mg cholesterol; 1862 mg sodium. Full nutrition
ReviewsRead all reviews 8
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 ...
This is a really good recipe, better than anything I have tried store purchased. Going to give eggs a try now. Thanks
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...
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!