This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!
This works great because you can hardly find pickled bologna anymore !
Read MoreMade 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!
This is a really good recipe, better than anything I have tried store purchased. Going to give eggs a try now. Thanks
I grew up eating pickled Bologna just vinegar and Bologna. I am very anxious to try this
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!
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 have altered it a little, I made a cajun version. I added red pepper, cajun seasonings, a little jalapeño. Can't wait to try it!
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
This is an easy recipe. I’m learning to can right. Ow so I actually processed these in a canning bath. I tasted the brine before adding it to my sausage and banana peppers. I opted not to use the hot sauce because my jalapeños were very hot. So far the brine tastes amazing and I cannot wait to try these in 90 days. For now they’re cooling and then will go on my shelf. Thank you for an easy recipe.
