In recent years it has gotten more difficult to find pickled bologna in grocery stores. So I have had to get creative in order to enjoy my favorite treat. My solution- make pickled bologna at home. It is easier than you might think and in my opinion tastes much better than store bought. Here are my favorite recipes and helpful hints to help you make your own tasty pickled bologna at home.
What is Pickled Bologna?
Bologna, actually a type of sausage, is made from finely ground pork, beef and fat. Bologna has its origins in the Italian town of Bologna where a type of sausage called mortadella was made using ingredients similar to today’s bologna. Pickling bologna adds incredible depth of flavor to the meat and greatly increases its shelf life. Making pickled bologna is easy and involves submerging the meat and other flavorful ingredients in a brine made from vinegar and spices. The entire pickling process can take anywhere from one to two weeks.You can eat the meat at any point during the process, but the longer it pickles the better the flavor. You can also substitute hot dogs for the bologna when pickling and will achieve a very similar tasting end product.
Basic Cold Pack Pickled Bologna Recipe
2 rings bologna
4 cups white vinegar
1 cup water
2 teaspoons salt
12 bay leaves, broken into pieces
2 teaspoons pickling spice
2 teaspoons pepper or 6 peppercorns
Gallon jar
Place bologna in gallon jar along with vinegar, water and salt. Add the pickling spice, bay leaves and pepper. Refrigerate for at least four days before eating.Homemade pickled bologna will keep in the refrigerator for two to three weeks. This recipe is also delicious when you add six whole cloves, four whole allspice and two teaspoons crushed red pepper.
Basic Hot Pack Spicy Pickled Bologna Recipe
1 lb bologna
1 tablespoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 garlic cloves, peeled
1 teaspoon sugar
3/4 cup water
1 1/2 cups white vinegar
Gallon jar
Put bologna in the jar and pack garlic cloves tightly around bologna. Heat all remaining ingredients over medium heat until very hot. Add the hot liquid to jar and let cool for about twenty minutes. Put the lid on the jar and refrigerate. You can eat this pickled bologna the next day, but it gets better the longer you let it pickle. I sometimes add two fresh jalapenos, onions, banana or pepperchini peppers, mustard seed, whole black peppercorns or more garlic to this recipe.
Preparing the Jar
When you make pickled bologna, it is important to prepare the jar very carefully. First off, make sure that you use a gallon sized jar so that there is plenty of room for all of your ingredients. Make sure that the jar is meticulously clean. I always run mine through the dishwasher just to make sure it is well sanitized. Ideally, you should use a jar that has not been used for any other purpose. It is especially important to use a jar that has not been used to hold non food items. A glass jar is preferable because plastic can break down and harbor harmful bacteria.
To Chop or Not to Chop
There is some debate amongst pickled bologna enthusiasts about whether or not to chop the bologna prior to pickling or leave it whole. It is really up to your preference. I have done it both ways and found that it really makes little difference in the taste of the finished product. The texture is a little firmer however when you leave the bologna whole.
Keeping It Safe
As with any homemade foodstuff, there is a possibility of contamination when you make pickled bologna. It is important to refrigerate the jar during the entire pickling process. This prevents the growth of harmful bacteria in the jar. Botulism, a potentially deadly form of food poisoning, can form if the jar is left unrefrigerated for any extended length of time.
More from Jennifer:
How to Keep Meat Safe
How to Make Gourmet Chocolate Dipped Pretzel Rods
Family Favorite Ice Cream Dessert Recipes
Fall Harvest Recipes: Roasted Parsnips with Horseradish Butter Recipe and Sweet Fried Parsnip Recipe
