*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.
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!
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!
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