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.
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.
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.
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.
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.
Pound round steak (not with flour).
Trim and cut in strips. On strip, sprinkle flour, salt and pepper.
Add diced onion, diced green pepper and a strip of bacon.
Roll up; secure with a toothpick.
Bake, covered with a small amount of water, at 350\u00b0. Baste occasionally.
Bring to a boil for 1 minute.
Pour over bologna in a gallon jug.
Cool and keep in refrigerator.
Stand at least 3 days.
Boil ingredients 1 minute.
Let cool and put in bologna.
Cut ring bologna in 1 to 1 1/2-inch slices.
Fill 2-quart (or larger) jar with all ingredients.
Let stand 2 days before using. Will keep several days.
Saute green pepper and onion in butter with seasonings of choice.
Remove to a plate.
Fry bologna in the greased pan to brown on both sides.
Add cheese to top if you want it.
Put mustard on prepared bun.
Add bologna.
Top with green peppers and onions.
Grind bologna with a grinder or food processor.
Mix rest of ingredients with bologna.
Mix until well combined.
Cover and refrigerate.
Use about 1/3 cup of mix per sandwich.