Pickled Bologna

Rating: 4.67 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By harborspringscook

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 week 2 days
total:
1 week 2 days
Servings:
10
Yield:
2 pounds
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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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Nutrition Facts

Per Serving:
298 calories; protein 11.5g; carbohydrates 3.5g; fat 26.1g; cholesterol 52.7mg; sodium 1862.1mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Terry
Rating: 5 stars
10/26/2009
This works great because you can hardly find pickled bologna anymore! Read More
Helpful
(20)
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Terry
Rating: 5 stars
10/26/2009
This works great because you can hardly find pickled bologna anymore! Read More
Helpful
(20)
Caroline C
Rating: 4 stars
04/11/2012
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! Read More
Helpful
(16)
Yvonne Weston
Rating: 4 stars
12/03/2010
It was ok but not my favorite. Read More
Helpful
(14)
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chd
Rating: 5 stars
06/22/2012
I havn t been able to wait the 90 days to try. Read More
Helpful
(4)
Jim G
Rating: 5 stars
06/24/2012
This is a really good recipe better than anything I have tried store purchased. Going to give eggs a try now. Thanks Read More
Helpful
(3)
Erik Osmundson
Rating: 5 stars
09/19/2017
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 sausage flavor wasn't dominated by the vinegar mix and the hot sauce and jalapenos gave a nice bite. This brine could probably be used for a whole variety of different picklings! Read More
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Christine Rector
Rating: 5 stars
04/03/2019
It has been pickling for 4 days I tried it yesterday and it's very good going to be better after sitting a little while longer I did however use two teaspoons of the garlic hot sauce paste instead of plain hot sauce Read More
Tric StankeMuth
Rating: 5 stars
08/07/2013
I grew up eating pickled Bologna just vinegar and Bologna. I am very anxious to try this Read More
aliclaus
Rating: 5 stars
10/20/2013
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! Read More
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