- 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
- 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.
06/11/2019
recipepes.com
pickled bologna, recipe
PT15M
PT1H
5
455 calories