Pickled Hot Bologna

Hello, hello!

And happy 2023!

It’s been a little while since I’ve posted a recipe on here. I was a bit busy growing our little nugget, who we had in November. He’s the best thing EVER! But needless to say, we’ve been a tad busy, so I haven’t really had the chance to throw any of our recipes up here.

It’s Superbowl Sunday, and Dustin and I are whipping up quite a menu today. He wants to make lobster rolls (queue the drool) and homemade chicken wings with our own wings sauce. I’m not a huge football fan. I actually can’t stand watching football. I’m basically a fan of the food and the commercials…and occasionally the halftime show, depending on who is performing.

Anywho, this recipe is one of Dustin’s favorites. It reminds him of the bar rooms back home. They always serve hot pickled bologna out there. He’s been itching to make this one for quite a while, but we misplaced our handwritten recipe. Luckily, we found it the one day circling through our uploaded photos on our Alexa Show. Figure that out!

This recipe is pretty spicy, so feel free to adjust the crushed red pepper to your liking. If 3-4 Tbsp is still a bit too much for you, simply add less.

I hope you enjoy!

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Ingredients

• 3 – 1 pound sticks of Berks Garlic Ring Bologna

• white vinegar (to fill the mason jar)

• 1 cup of hot water

• 1/4 cup sugar

• 1 Tbsp black peppercorns

• 3-4 Tbsp crushed red pepper (adjusted to your liking)

• 1/4 tsp Kosher salt

• 1 bay leaf

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Directions

• Put 1 cup of hot water in the bottom of a 64oz mason jar.
• Add 1/4 cup of sugar, 1 Tbsp peppercorns, 3-4 Tbsp crushed red pepper, 1/4 tsp salt, and 1 bay leaf to mason jar. Stir until the sugar is dissolved.
• Peel bologna casing off. Cut in half length-wise, then cut into 3 inch chunks.
• Add to mason jar. Once all the bologna is in the jar, fill with white vinegar.
• Lid the jar and shake it. Then flip the jar upside down for 5 hours. Then flip it right side up. It can either be stored at room temperature on the counter or in the refrigerator (which we prefer). Let it sit for 2 weeks before eating.

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Directions with Photos

• Put 1 1/2 cups of hot water in the bottom of a 64oz mason jar.
• Add 1/4 cup of sugar, 1 Tbsp peppercorns, 3-4 Tbsp crushed red pepper, 1/4 tsp salt, and 1 bay leaf to mason jar. Stir until the sugar is dissolved.
  
  
• Peel bologna casing off. Cut in half length-wise, then cut into 3 inch chunks.
  
  
• Add to mason jar. Once all the bologna is in the jar, fill with white vinegar.
• Lid the jar and shake it. Then flip the jar upside down for 5 hours. Then flip it right side up. It can either be stored at room temperature on the counter or in the refrigerator (which we prefer). Let it sit for two weeks before eating.