Pickled Bologna
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!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 Quart Jars 1x
- Category: Pickled
- Method: Canning
- Cuisine: Pickled
Ingredients
Units
Scale
- 2 1Lb. Packages Bologna
- 2 Small Sweet Onions (sliced)
Brine:
- 4 cups Vinegar
- 1 cup Sugar
- 1 Tbsp. Pickling Spice
- 1 Tsp. Red Pepper Flakes
- 1 Tbsp. Minced Garlic
- 1 Tbsp. Jamaican Scotch Bonnet Pepper Sauce
- 1/2 Tsp. Salt
- 1 Tsp. Cumin
Instructions
- 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!
Notes
These should last four weeks in the refrigerator.
Find it online: https://www.shotgunred.com/pickled-bologna/