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Pickled Bologna


"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
Original recipe yields 10 servings (2 pounds)

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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.

Nutrition Facts

Per Serving: 298 calories; 26.1 g fat; 3.5 g carbohydrates; 11.5 g protein; 53 mg cholesterol; 1862 mg sodium. Full nutrition

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Read all reviews 8
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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 ...

It was ok, but not my favorite.

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

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!

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