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Pickled Bologna

SUBMITTED BY: harborspringscook

"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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PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min
Original recipe yield 2 pounds

SERVINGS

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INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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.
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Nutritional Information
Pickled Bologna

Servings Per Recipe: 10

Amount Per Serving

Calories: 299

  • Total Fat: 26.1g
  • Cholesterol: 53mg
  • Sodium: 1863mg
  • Total Carbs: 3.6g
  •     Dietary Fiber: 0.7g
  • Protein: 11.5g

VIEW DETAILED NUTRITION

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