My mother made her pickled bologna a few times a year, mostly during the winter holidays, but sometimes she made it for summer gatherings. She often served it with Ritz crackers. The bologna is a favorite of many, but seems to appeal a bit more to the men than the women. At least, that is how it seems in our family today. When I make it for Christmas, I remind myself that I should make it again during the summer, but never do…maybe I will this summer? Oh, I always use the peeled method. Then it is ready for guest to serve themselves straight from the jar.
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| Mom's Pickled Bologna | Print |
- 4 rings of high quality ring bologna (Mom bought Kroegle)
- 1 tbsp pickling spice
- 2 tsp sugar
- 3 quarts vinegar with 5% acidity. or enough to cover. Heinz is excellent, but Spartan brand will do.
- WEEK METHOD:
- Peel and cut into 1 & ½ inch pieces (or smaller).
- Place in a tall, glass gallon jug.
- Sprinkle pickling spice and sugar on top of bologna.
- Fill jar with vinegar to cover.
- Let set in cool place for a week.
- Shake several times during the week.
- At week’s end it will be ready.
- Place in refrigerator.
- It will last a very long time.
- WEEK METHOD:
- Do not cut or peel.
- Poke forks holes into the inside circle of bologna (for appearance sake).
- Fill gallon jug, and process as above.
- Let set 2 weeks, and place in refrigerator.
