pickled bologna
- 2 1/2 lb bologna
- 1 1/4 pints white distilled vinegar
- 1 cup sugar
- 1 quart jar sterilized
- 1 1/2 tbsp yellow mustard seeds
- 6 drops red food color
- heat the vinegar and sugar till sugar is desolved
- peel the bologna cut into eighths long ways then in half 16 pieces in all one was super thick so I had 18 pieces
- add to jar
- add seeds and coloring
- add vinegar if not enough add more vinegar straight up put lid on shake with something that grips but protect from heat
- let sit at least 2 weeks
bologna, vinegar, sugar, sterilized, color
Taken from cookpad.com/us/recipes/344297-pickled-bologna (may not work)