Jim Lazor's Favorite Pickled Ring Bologna

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Total Time
15mins
Prep 15 mins
Cook 0 mins

My DH's first wife's family made this and he has always loved it. Imagine me calling his ex's DH for the recipe so that I could make it at home, lol!! I keep it in the fridge and it is always a hit with any one that tries it. We motorhome and I make a large jar of this before we hit the road, besides serving it as a quick appetizer my DH will eat it for lunch. Many a trip I have dragged this out of the fridge and served it as a snack to our camping group! **Please note these are the rings of bologna that you find near the packaged lunch meats in the grocery store, about 2 inches in diameter. I'm not sure of the weight of the rings exactly, I think one pound is fairly accurate.

Ingredients Nutrition

Directions

  1. Skin the bologna if necessary and slice in 1/2 inch slices.
  2. Pack into a wide-mouthed glass jar, (I use a half gallon glass container) add the pepper flakes and COVER all with the vinegar. You might need more depending on how much you fix.
  3. Seal the jar and allow to sit on the counter overnight or for up to two days, then refrigerate.
  4. You can add as many pepper flakes as you like, the bologna will pickle and get hotter as it sits on the counter.
  5. Once refrigerated, the pickling process stops. I find that overnight and one tablespoon of flakes makes this just right!
Most Helpful

I made these with my DH in mind. I didn't have ring balogna but I did have 2 lbs of garlic sausage. Made as directed. And I agree...just let sit on counter overnight, then refrigerate. Perfect heat...with it blowing your head off. Will be making this alot over the long winter months here. Thank you for sharing!