Pickled Bologna recipe

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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

  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.

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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