Pickledbologna Recipes
FRIED BOLOGNA BITES
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 16 small open-faced sandwiches
Number Of Ingredients 11
Steps:
- For the pickles: Put the squash in a medium bowl. Combine the vinegar, sugar, pickling spice, dill, 3/4 teaspoon salt and 1/2 cup water in a small saucepan and bring to a boil. Pour over the squash and let stand 30 minutes at room temperature.
- For the sandwiches: Meanwhile, lightly toast the bread, then cut out rounds with a 2-inch cookie cutter (discard the trimmings). Use a slightly larger cutter (about 2 1/4-inches) to cut out rounds from the bologna.
- Melt the butter in a large nonstick skillet over medium-high heat. In batches, add the bologna and cook, turning once, until golden brown, about 1 minute per side. Transfer to a cutting board and cut in half.
- Spread the mustard onto the bread rounds. Top each round with a folded half-slice of bologna, followed by a few slices of pickled squash and sprig of dill.
PICKLED BOLOGNA
This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!
Provided by harborspringscook
Categories Appetizers and Snacks Spicy
Time P9DT10h35m
Yield 10
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 3.5 g, Cholesterol 52.7 mg, Fat 26.1 g, Fiber 0.7 g, Protein 11.5 g, SaturatedFat 11 g, Sodium 1862.1 mg, Sugar 2.1 g
PICKLED BOLOGNA
Originally exported from MasterCook. Not hot, but just your basic recipe. Of course, you can spice it up a bit by adding your favorite "hot" stuff.
Provided by Darkhunter
Categories Meat
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- 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.
PICKLE DIP FRIED BOLOGNA SANDWICHES
Steps:
- Melt a nice layer of butter in a medium pan over medium heat. Toast the bread on each side until golden, smooshing it slightly so that it gets a good amount of butter. Transfer to a wire rack or tent them against each other to cool and get crisp. Add the bologna to the pan and cook on both sides until browned. Spread each slice of bread with a layer of Pickle Dip. Top one slice with lettuce and then the bologna and then the chips and then top with the other slice of bread.
- Stir together the Havarti, cream cheese, ranch dressing, sriracha, dill, pickle brine, and pickles in a medium bowl. (If you'd like to serve this as a dip and not as a spread, thin it with another 1/4 to 1/2 cup of ranch dressing.)
HOT PICKLED BOLOGNA
This is a great Beer drinking food! Also a low carb snack! Sometimes I use different vinegars, and I substitute the bologna with hot dogs!
Provided by Cindy in PA.
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 125.8, Fat 10.7, SaturatedFat 4.2, Cholesterol 21.2, Sodium 459, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 3.9
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