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Learn how to make the ultimate hot, sweet, and spicy pickled bologna and onions with this easy recipe from Shotgun Red. This southern favorite is sure to be a hit at your next party or BBQ! Don’t miss out on this delicious and unique recipe that’s perfect for snacking or as a topping for sandwiches and more. Watch the video now and get ready to impress your taste buds!
Brine:
Slice the bologna into ¼-inch slices and set aside. Slice the onions into rings to add to the brine.
In a large saucepan on medium heat, add all the brine ingredients and onion slices and stir until combined. Continue to stir and bring to a boil, then reduce the heat to medium-low and let it simmer for 3 to 5 minutes or until the sugar is dissolved. Remove from the heat and let it cool slightly.
Pour the hot brine over the layers of bologna and cooked onions in the jars, leaving about 1-inch head space at the top of each jar, then cover with the lids.
Place in the refrigerator upside down for three days before serving, then enjoy these hot, sweet, and spicy Bologna and Onions!
This Pickled Bologna and onions recipe is hot, sweet & spicy! This is similar to our pickled hot dogs and onions, but with a twist. We will show you what we use that makes this recipe so good!
Brine:
These should last four weeks in the refrigerator.
The popular YouTube Channel “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world-famous Shotgun Red character, Steve Hall. He loved to make people laugh and entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.
