Saturday, May 17, 2014

Pickled Bologna

Uploaded from the Photobucket iPhone AppThis is great served with crackers or consumed with beer or beverage of choice at "game" time.  A familiar snack food found in Michigan stores or taverns, this family recipe duplicates an old, hometown favorite of my Michigan born husband.

Pickled Bologna
3 lbs. ring bologna or good, non-flavored large, inch or more thick hot dogs/franks/German sausage.
2 tsps. salt
12 bay leaves
1/2 cup sugar
4 cups white vinegar
2 tsps. pickling spices
2 tsps. red pepper flakes
1 large gallon jar, or may use half gallon, or quart jars.

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Fill jar/s with meat which can be cut into pieces, but not necessary.  Drop bay leaves in jar. Mix all remaining ingredients in large bowl, stirring well to dissolve sugar and salt.

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Pour over meat, and if not covering all completely, add more vinegar. Allow to cure covered in refrigerator for 4 days before eating. Keep refrigerated.
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Uploaded from the Photobucket iPhone AppCost Estimate: Our local grocery store sells,  Hill Brand thick franks in 3# packages for $11.00.