Best Pickled Bologna Recipes
PICKLED BOLOGNA
This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!
Provided by harborspringscook
Categories Appetizers and Snacks Spicy
Time P9DT10h35m
Yield 10
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1862.1 mg, Sugar 2.1 g
HOT PICKLED BOLOGNA
This is a great Beer drinking food! Also a low carb snack! Sometimes I use different vinegars, and I substitute the bologna with hot dogs!
Provided by Cindy in PA.
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut bologna in pieces to fit in jar.
- Add garlic cloves,Pack tight.
- Heat remaining ingredients until hot.
- Fill jar with liquid ingredients.
- Put lid on and refrigerate.
- Should be ready the next day,the longer you wait,the better it is.
Nutrition Facts : Calories 125.8, Fat 10.7, SaturatedFat 4.2, Cholesterol 21.2, Sodium 459, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 3.9
PICKLED BOLOGNA
Originally exported from MasterCook. Not hot, but just your basic recipe. Of course, you can spice it up a bit by adding your favorite "hot" stuff.
Provided by Darkhunter
Categories Meat
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix together first 6 ingredients and boil for 8 minutes; cool. Put bologna and onions in large glass jar. Pour vinegar mixture over bologna. Refrigerate overnight before serving. Store in refrigerator.
DALE'S PICKLED RING BOLOGNA
i got this recipe from my cousin Dale. we love pickled ring bologna, we can't find it where we live, so when we go to Michigan we have to pick up a supply or make our own.
Provided by karen wilsey
Categories Meat Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- 1. put first 7 ingredients in sauce pan, bring to boil. boil for 5 minutes, and then let cool.
- 2. cut up ring bologna into slices about 1 1/2 thickness. put into quart jar. pour vinegar solution over bologna, if it does not cover add more vinegar.
- 3. it takes a day or so get to the desired taste. keeping try every day until it is pickled to your taste
PICKLED BOLOGNA
This was given to my by my good friend Dana who works here as a volunteer at the park. She brought me in some a short while ago and it was so good, I just had to have the recipe. I don't have a pict, but will take one next time I make this.
Provided by Jane Whittaker
Categories Meat Appetizers
Time 15m
Number Of Ingredients 10
Steps:
- 1. Bring the vinegar,water, and pickling spice to a boil, boil for 5 min.
- 2. Let cool, then pour over bologna ring.
- 3. Refrigerate for 5 days before devouring.
- 4. Serve with crackers, or mini cocktail slices of rye or pumpernickle bread and of course grainey mustard.
JIM LAZOR'S FAVORITE PICKLED RING BOLOGNA
My DH's first wife's family made this and he has always loved it. Imagine me calling his ex's DH for the recipe so that I could make it at home, lol!! I keep it in the fridge and it is always a hit with any one that tries it. We motorhome and I make a large jar of this before we hit the road, besides serving it as a quick appetizer my DH will eat it for lunch. Many a trip I have dragged this out of the fridge and served it as a snack to our camping group! **Please note these are the rings of bologna that you find near the packaged lunch meats in the grocery store, about 2 inches in diameter. I'm not sure of the weight of the rings exactly, I think one pound is fairly accurate.
Provided by Chef53Kathy
Categories Meat
Time 15m
Yield 1/2 gallon, 24 serving(s)
Number Of Ingredients 3
Steps:
- Skin the bologna if necessary and slice in 1/2 inch slices.
- Pack into a wide-mouthed glass jar, (I use a half gallon glass container) add the pepper flakes and COVER all with the vinegar. You might need more depending on how much you fix.
- Seal the jar and allow to sit on the counter overnight or for up to two days, then refrigerate.
- You can add as many pepper flakes as you like, the bologna will pickle and get hotter as it sits on the counter.
- Once refrigerated, the pickling process stops. I find that overnight and one tablespoon of flakes makes this just right!
Nutrition Facts : Calories 126.6, Fat 10.7, SaturatedFat 4.2, Cholesterol 21.2, Sodium 410.3, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 3.9
PICKLED BOLOGNA
I have been told that I started eating Pickled Bologna at age 1. I love it to this day. This recipe was my grandfathers, who by the way gave me my first bite!
Provided by Kathy Joppie
Categories Meat Appetizers
Number Of Ingredients 8
Steps:
- 1. Cut bologna into 1/2 inch slices or leave whole. Put into gallon jar.
- 2. Combine water, vinegar, pickling spices, alum, hot pepper and onion. Pour over bologna and let stand at least two weeks. (Does not need to be refrigerated, but I do.)
- 3. Hot dogs can be substituted, but use a good brand.
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