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Pickled bologna anyone?

 
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John D



Joined: 13 Apr 2009
Posts: 139
Location: Burleson Tex.

PostPosted: Thursday 5-14-2009 6:27 am    Post subject: Pickled bologna anyone? Reply with quote

I pickle 4-6 rings a year. Its a great snack with crackers and a big ol hunk of cheese while you keeping an eye on the smoker.


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dreadcptflint



Joined: 15 Jun 2008
Posts: 473
Location: Wenatchee, WA

PostPosted: Thursday 5-14-2009 7:23 am    Post subject: Reply with quote

Just cause I did Koolickles last year. I want some details about this recipe. I don't know if I can sneak it by the Mrs however I might be able to recruit a nephew or niece to give this a shot.
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John D



Joined: 13 Apr 2009
Posts: 139
Location: Burleson Tex.

PostPosted: Thursday 5-14-2009 7:37 am    Post subject: Reply with quote

This is just the basic but you can add anything you like. The hard thing for me is finding the ring bologna down here.

• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup white sugar
• 1/8 teaspoon salt
• 1 tablespoon mixed pickling spices
• 1 medium white onion sliced
• 1 ring bologna cut into 2 inch pieces

Directions
1. Mix together first 5 ingredients and boil for 8 minutes then cool.
2. Put bologna and onions in large glass jar.
3. Pour vinegar mixture over bologna.
4. Refrigerate overnight before serving.
5. Store in refrigerator
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John D



Joined: 13 Apr 2009
Posts: 139
Location: Burleson Tex.

PostPosted: Thursday 5-14-2009 7:41 am    Post subject: Reply with quote

OH! Take the skin (casing) off.

PS> dont be tempted to eat the lologna before you pickle it Wink
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Oysterpot



Joined: 03 Dec 2007
Posts: 1165
Location: Smithville, Tennessee

PostPosted: Thursday 5-14-2009 12:06 pm    Post subject: Reply with quote

The best commercial pickled bologna that I have ever had is Koegles out of Michigan. I also love their "viena sausage hot dogs. I get them by the 10# box. By the time ya pay shipping they become darn expensive cylindrical steaks Laughing
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Carolyn™



Joined: 20 Oct 2009
Posts: 246
Location: Sydney Australia

PostPosted: Tuesday 11-3-2009 3:20 pm    Post subject: Reply with quote

I find the idea of this interesting. The bologna would need to be sourced but it is available in Sydney.

My question is does it only need overnight to pickle? I gather its so moorish it doesnt last long but how long would you think it might last left in the pickle?
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tapone



Joined: 29 Jun 2010
Posts: 161
Location: De Pere, WI (Green Bay)

PostPosted: Thursday 9-23-2010 10:15 am    Post subject: Pickled Sausage Reply with quote

I was craving these for the past week after reading this recipe... I made 2 lbs. of pickled beef sausage that was made at a local shop. It tastes great unpickled, so I hope the taste carries over when pickled. I'll let you know how it turns out.
I have a recipe for pickled northern pike (fish) that is close to this, but with less sugar. I tend to like that recipe better because I don't really care for the sweetness of this recipe. I may try that recipe too and compare the two. We'll see how much time I have on my hands... with 3 kids and 2 grandkids living back at our house, I don't have much of that to go around!
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jeepdad



Joined: 29 Aug 2009
Posts: 1199
Location: Stafford, VA

PostPosted: Sunday 1-8-2017 5:36 am    Post subject: Reply with quote

I can honestly say I've never ever heard of pickled bologna. One of those things that sounds so strange to me that I wanna taste it. I grew up with those huge round logs of bologna. And love a fried bologna sammich.
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PhulesAu



Joined: 19 Dec 2010
Posts: 77
Location: Pearland, TX

PostPosted: Sunday 1-8-2017 4:08 pm    Post subject: Reply with quote

Gotta ask..... Just over night? or is it a case of " it gets better with time"?
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