Pickled Bologna Recipe - All Recipes

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Ingredients

2 pounds ring bologna, peeled and sliced into large chunks 4 cups vinegar 1 (4.5 ounce) can chopped pickled jalapeno peppers 1 onion, chopped 1 cup water 1 tablespoon hot pepper sauce 1 tablespoon salt

Nutrition Info

298.3 calories carbohydrate: 3.5 g cholesterol: 52.7 mg fat: 26.1 g fiber: 0.7 g protein: 11.5 g saturatedFat: 11 g servingSize: - sodium: 1862.1 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

2 pounds

Recipe Note

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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