Pickled Bologna
intro
Tangy, briny retro Midwest pickled bologna is a zero-fuss, make-ahead cold snack, packed with zesty spice and perfect for casual group sharing.
Ingredients
Steps
Prepare 900 grams of ring bologna by peeling off any thick, inedible plastic or collagen outer casing, then slice the bologna into 1cm (1/2-inch) thick rounds. Pack the slices loosely into a clean, sterilized 1.9L (half-gallon) glass canning jar with a tight-sealing lid.
Layer the aromatic ingredients into the jar with the bologna: add 100 grams of thinly sliced small yellow onion, 4 crushed garlic cloves, 3 dried bay leaves, 1 teaspoon of whole black peppercorns, and 1 teaspoon of red pepper flakes, distributing the ingredients evenly between bologna slices so flavors are consistent across every piece.
Make the pickling brine in a medium stainless steel saucepan: combine 500ml white distilled vinegar, 250ml cold water, 100 grams granulated white sugar, 2 tablespoons kosher salt, and 2 tablespoons mixed pickling spice. Set the pan over medium heat, stir occasionally to dissolve sugar and salt, and bring to a rolling boil over 5-7 minutes, then turn off the heat immediately once boiling starts.
Carefully pour the full batch of hot brine, including all the pickling spice solids, directly over the bologna and aromatics in the jar. Ensure all bologna pieces are fully submerged under the liquid, leaving 1cm (1/2 inch) of empty headspace at the top of the jar to allow for expansion as the contents cool.
Leave the unsealed jar on the kitchen counter at room temperature (20°C/68°F) to cool for 30 minutes, until the outside of the jar is no longer hot to the touch. Wipe the jar rim clean with a dry paper towel, fasten the lid tightly, then gently shake the jar for 10 seconds to evenly distribute spices throughout the brine.
Place the sealed jar in the refrigerator to pickle for a minimum of 48 hours before serving, to allow the brine to fully penetrate the bologna. Give the jar a gentle 5-second shake once every 12 hours during the chilling period to redistribute spices and flavor evenly.
When ready to serve, use a clean fork to remove desired portions of bologna from the brine, serve chilled alongside saltine crackers and sharp cheddar cheese. Keep remaining pickled bologna sealed in the refrigerator for up to 4 weeks, always using clean utensils to remove pieces to avoid spoilage.
Tips
2.Never use dirty utensils or fingers to remove bologna from the jar, as this introduces bacteria that will cause the brine to spoil quickly and shorten the snack’s shelf life.
3.For a sweeter pickled bologna, increase granulated sugar to 150 grams (3/4 cup); for extra heat, add 1 thinly sliced fresh jalapeño to the jar with the other aromatics before pouring in brine.
OMG this tangy pickled bologna was an absolute game changer for our weekend tailgate! I threw a batch together last week before the college football game, brought a jar with some saltine crackers, and it was gone in 20 minutes flat. Everyone was begging me for the recipe — total potluck MVP move. Only thing I did different was toss in a few extra jalapeño slices for a little heat, chef’s kiss.
SO good, and so easy to throw together on a Sunday for meal prep! I keep a container sliced up in the fridge for quick sandwiches and snack boards all week, and my husband is obsessed. I was a little worried the 48 hour pickling wait would be annoying, but it was so worth it — the tang is perfectly balanced, not too sharp or vinegary at all. 10/10 will be a staple in our house from now on.
Made this for our family camping trip last weekend and even my super picky teen nephew ate three slices straight out of the jar! My kids loved it so much they asked me to make another batch before our next backyard cookout. Super straightforward recipe, no fancy equipment needed, which is a huge win for me. Can’t wait to experiment with adding fresh dill and mustard seeds next time!