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.






10 comments:

  1. am definately going to try this, sounds nummy

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    Replies
    1. I love it ! Lived in Michigan 59 years & moved so happy to have this recipe. Thank you.

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  2. Let me know how you like it. It's a family fav in my house.

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  3. This looks fabulous!! Do you have directions to pressure can this to store on the shelf for later in the year?

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  4. The Pickling spice with that cloves, cinnamon and allspice make it taste nasty

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  5. Is there a particular brand and type of pickling spice.

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  6. WhtFlite participantJanuary 28, 2022 at 10:52 PM

    I remember enjoying this, but to actually find ring bologna in California is impossible.
    And to order online, you may as well buy it prepared.
    Thank God we have Vernors.




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  7. I just put this recipe in the frig. Just the smell of the vinegar and spices had me drooling. You might have guessed already, I love pickled balogna. It's gonna be hard to wait the 4 or 5 days till it's done. These slices will go well on our snack platter for the upcoming holidays. ty l

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