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.
Layer bologna and onions, starting with bologna and ending with onions, in 1 1/2-quart glass casserole with cover.
Combine remaining ingredients, using more or less vinegar and water, depending on taste, and pour over bologna and onions.
Let stand; cover ajar, for 12 to 18 hours at room temperature, then cover completely and refrigerate.
Should stand a couple of days all together.
Serve with assorted crackers and cheeses.
Cut bologna into hunks; put into container you will want to keep it in.
Fill with a diluted vinegar solution (2 to 1; 2 parts vinegar to 1 part water).
This way, you know you have enough to cover the bologna when you finish.
Pour off vinegar water solution into pan.
Add the sugar, bay leaves and spices; heat and pour over bologna in jar.
Let cool.
Refrigerate for about 3 days.
Mix together first 6 ingredients and boil for 8 minutes; cool. Put bologna and onions in large glass jar. Pour vinegar mixture over bologna. Refrigerate overnight before serving. Store in refrigerator.
Cut bologna in pieces to fit in jar.
Add garlic cloves,Pack tight.
Heat remaining ingredients until hot.
Fill jar with liquid ingredients.
Put lid on and refrigerate.
Should be ready the next day,the longer you wait,the better it is.
Mix the first 5 ingredients.
Bring to a boil.
Reduce heat and simmer 5 to 8 minutes. Cool and pour over bologna.
Keep refrigerated.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
t, but since the original recipe called for a 6 pound
Boil ingredients together for 10 minutes.
Remove skin from 2 rings bologna--slice--pack in a glass jar.\tPour hot syrup over meat.
Put lid on jar and refrigerate.
Ready to use the next day. Can also use small party hotdogs.
ot use Velveeta for this recipe, it does not store well
Skin the bologna if necessary and slice in
Bring ingredients to a boil. Cut bologna in 2-inch pieces and prick skin. Pour sauce over bologna and refrigerate several days.
Mix vinegar, water, sugar and salt in a 1 gallon jug (wide mouth).
Add more to your taste of any of the mixture if needed. Add in thirds to the mixed brine the sliced bologna and sliced onion rings.
Add the pepper seeds and chopped garlic.
Continue adding the ingredients until all is used up.
Stir well. Refrigerate and stir daily.
Will be ready to eat in about a week. Remove casing and slice into 1/4-inch pieces.
Preheat oven to 375\u00b0F.
Combine potato and bologna in a shallow 6 cup casserole dish.
Mix soup, milk, onion and sage and heat to boiling in medium saucepan.
Add peas and cook 1 minute; stir in cheese.
Remove from heat and pour over bologna and potatoes.
Bake at 375 F for 30 minute or until hot and bubbly.
(You may need to watch this one and stir during cooking-- the sauce could be too thin or thick depending on the type and brand of soup and kind of milk you use-- just keep an eye on it and use your best judgement!).
Using a grinder, grind up and your bologna and all your pickles in a bowl.
next add about 5 tablespoons of light mayo , or more to your taste, and mix well.
finally enjoy on your favorite bread, or stuff in pita pockets for quick and easy snacks.
In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper.
Toast bread and spread Serrano Mayonnaise. Add lettuce, cheese, red onion, garlic bologna, sliced tomato and lettuce.
Slice sandwiches in half and place on plates.
Cucumber Salad.
In a bowl combine green olives, cucumbers, daikon, cilantro, vinegar, olive oil and toss salad. Season to taste with fine sea salt and white pepper. Place salad in small bowl.
Garnish plates with a sliced Kosher Dill Pickle.
Mix the milk, cream cheese, horseradish and mayonnaise together.
Layer your bologna as follows; 1 slice of bologna-spread with cheese mixture then 1 slice of bologna.
Keeping this up until the cream cheese mixture is all used up ending with a slice of bologna.
Wrap with waxed paper and refrigerate until well chilled.
Cut in small wedge shapes and serve.
you can use other meats with this mixture.
For the pickled beans, place beans in medium
Boil ingredients together for 10 minutes.
Remove skin from 2 rings bologna--slice--pack in a glass jar.\tPour hot syrup over meat.
Put lid on jar and refrigerate.
Ready to use the next day. Can also use small party hotdogs.
Take your favorite holiday cookie cutters (metal works the best) and cut out shapes from bread, bologna and cheese.
Make into sandwiches.