You’ve Got to Try Pickled Bologna

“This was used as a pickled eggs recipe at Michigan Tech. It’s great when served with a cold beer, eh!”


  • 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


  1. 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.