This 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.
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.
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.
Cost Estimate: Our local grocery store sells, Hill Brand thick franks in 3# packages for $11.00.
am definately going to try this, sounds nummy
ReplyDeleteI love it ! Lived in Michigan 59 years & moved so happy to have this recipe. Thank you.
DeleteLet me know how you like it. It's a family fav in my house.
ReplyDeleteThe Best
ReplyDeleteThis looks fabulous!! Do you have directions to pressure can this to store on the shelf for later in the year?
ReplyDeleteAbsolutely fantastic!
ReplyDeleteThe Pickling spice with that cloves, cinnamon and allspice make it taste nasty
ReplyDeleteIs there a particular brand and type of pickling spice.
ReplyDeleteI remember enjoying this, but to actually find ring bologna in California is impossible.
ReplyDeleteAnd to order online, you may as well buy it prepared.
Thank God we have Vernors.
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
ReplyDeleteHi great reading your bloog
ReplyDelete