Hot Pickled Bologna
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This is a great Beer drinking food! Also a low carb snack! Sometimes I use different vinegars, and I substitute the bologna with hot dogs!
- Ready In:
- 30mins
- Serves:
- Units:
10
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ingredients
- 1 lb bologna (trail or garlic, your choice of)
- 1 tablespoon crushed red pepper flakes or 1 tablespoon ground red pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 2 garlic cloves, peeled (optional)
- 1 teaspoon sugar (optional) or 1 teaspoon Splenda sugar substitute (optional)
- 3⁄4 cup water
- 1 1⁄2 cups white vinegar
directions
- Cut bologna in pieces to fit in jar.
- Add garlic cloves,Pack tight.
- Heat remaining ingredients until hot.
- Fill jar with liquid ingredients.
- Put lid on and refrigerate.
- Should be ready the next day,the longer you wait,the better it is.
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RECIPE MADE WITH LOVE BY
@Cindy in PA.
Contributor
@Cindy in PA.
Contributor
"This is a great Beer drinking food! Also a low carb snack! Sometimes I use different vinegars, and I substitute the bologna with hot dogs!"
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This is the closest thing to the PA (Millers Brand) recipe we found. Ideally one would use what we call ring bologna in PA, but since we are in El Paso, TX. we have to substitute Armour Summer Sausage (available at Walmart) . All in all, it turns out fantastic, although you need to skim the top a few hours after you pour the heated liquid because it draws some of the fat out of the Armour brand sausage. Preparation guidance using Armour Summer Sausage: Cut the ends off the sticks (great to munch on while preparing), then cut stick into thirds to make about (3) 4.5in lengths. You can then half or quarter the lengths (along the length) and pack into a half gallon tall pickle jar. 3-4 sausage sticks are required to make a half gallon depending how tight you pack the jar. So be prepared to double the recipe Cindy provided.Reply
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I love this recipe..A PA Dutch Classic!!!! Now I don't have to drive out PA to spend $5.00 on a jar!!!the only thing I did different was no cayenne & substituted Korean red pepper powder. Awesome!!!!1Reply
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This was very good. I tweek it some. Did not add sugar & cut up 2 fresh jalepinos & added with. Now that was the BOMB!!!!!!!! Thanks Cindy1Reply
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If I had to pick my favorite recipe in the "Zaar" website...This is it. I made homemade deer snack sticks from a seasoning kit I ordered through Cabelas. They were pretty good just plain. However, after making this brine and soaking them in it for a couple days, they were incredible. They reminded me of the hot sausages I used to buy at a local tavern years ago. I've used this recipe 3 times now, the only minor adjustments I've made is I doubled the garlic and pack either sliced pickled banana peppers or pepperchini peppers in with my sausages. Ive not had a person try them yet that didn't think they were some of the best "hot sausages" they've ever had, and nobody believes me when I tell them it's deer sausage.1Reply -
We used apple cider vinegar. By the 3rd day tasted real "funky," almost like rotten fruit of some sort. This time we are using name brand white distilled vinegar. I have so much confidence that this will turn out great now and will update this review accordingly in a few days after the initial refridgeration. What an inexpensive way to obtain pickled bolonga. We use miniature round bolonga sticks (loafs,) by Oscar Meyer. Wonderful low carb snack goes well with cheddar cheese cubes and sugar free root beer or diet cream soda. Thankyou Cindy for this great tasting and an alternative to paying an arm and a leg for store bought pickled bologna!!! You also can control the HEAT that goes into jar when making yourself at home.1Reply
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