Hot Pickled Bologna
Transform your snacking game with this bold and tangy Hot Pickled Bologna recipe, a true treat for lovers of savory and spicy flavors! This unique dish features thick chunks of bologna infused with a perfectly balanced brine made from white vinegar, sugar, garlic, and a kick of crushed red pepper flakes. For those craving extra heat, optional slices of jalapeño or hot chili peppers take this pickled delight to the next level. With minimal prep and a short simmer to blend the zesty flavors, the bologna is then soaked in the brine for a few days, creating an irresistible balance of smoky, sweet, and spicy. Perfect as a snack, appetizer, or party centerpiece, serve this hot pickled bologna with crackers, mustard, or cheese for a bold culinary experience every guest will remember!
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Recipe Information
Ingredients
- 2 pounds Bologna, whole log
- 4 cups White vinegar
- 2 cups Water
- 1 cup Granulated sugar
- 2 tablespoons Kosher salt
- 1 tablespoon Crushed red pepper flakes
- 4 Garlic cloves, peeled and smashed
- 1 teaspoon Whole black peppercorns
- 2 Bay leaves
- 2 Jalapeño or hot chili peppers, sliced (optional for extra heat)
Instructions
Slice the bologna into thick chunks or rounds, depending on your preference (about 1-inch thick is ideal). Set aside.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, crushed red pepper flakes, smashed garlic cloves, black peppercorns, and bay leaves. If using jalapeños or hot peppers, add those as well.
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure that the sugar and salt dissolve completely.
Reduce the heat to low and let the brine simmer for 5 minutes to allow the flavors to meld. Remove from heat and let it cool slightly for about 10-15 minutes.
Place the sliced bologna into a large glass jar or airtight container. Pour the warm brine over the bologna, making sure all pieces are fully submerged. If necessary, press them down gently with a clean utensil or add a small weight to keep them under the brine.
Seal the jar or container and let it cool to room temperature. Once cooled, transfer the jar to the refrigerator and let the bologna pickle for at least 3 days for best flavor. For a more intense taste, allow it to pickle for up to a week before serving.
Serve the hot pickled bologna as a snack, appetizer, or side dish. It pairs well with crackers, mustard, or cheese for a delicious spread.
Nutrition Facts
Calories |
3787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.5 g | 326% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 13105 mg | 570% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 215.4 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2256 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
