Pickled Bologna Food

PICKLED BOLOGNA

Steps:

• Mix together first 5 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.

HOT PICKLED BOLOGNA

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.

FRIED BOLOGNA BITES

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

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.

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.)

PICKLED BOLOGNA

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.