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This was used as a pickled eggs recipe at Michigan Tech. It’s great when served with a cold beer, eh!
Ingredients
- 2 pounds ring bologna, peeled and sliced into large chunks
- 4 cups vinegar
- 1 (4.5 ounce) can chopped pickled jalapeno peppers
- 1 onion, chopped
- 1 cup water
- 1 tablespoon hot pepper sauce
- 1 tablespoon salt
Directions
Step 1
Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 298 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat11g | 55% |
| Cholesterol53mg | 18% |
| Sodium1862mg | 81% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein12g | |
| Vitamin C3mg | 13% |
| Calcium19mg | 1% |
| Iron2mg | 10% |
| Potassium207mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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