We’re on a roll with pickled bologna! So slide over the nacho cheese dip and make room for one more app for the big games this month. This ring bologna variation on our more classic recipe incorporates Chicago hot dog-style ingredients. The brine is enhanced with yellow mustard, celery seed, and pickle relish.
Thinly sliced bologna rings swim around in the brine with narrow slices of onion, dill pickle, and peppers. You’re really in luck if you can find the traditional sport peppers. Unfortunately they haven’t invented poppy seed-topped saltines yet.
When styled in a mason jar pickled bologna gets pretty fancy in a DIY Pinterest kind of way. Packed like this it’s easy to tote the jar to a tailgate or to friends’ media rooms for playoff matches. Don’t forget the fresh sleeves of saltines. It’s a party touchdown for sure.
Here’s our classic pickled bologna recipe.
- 1 pound ring bologna, thinly sliced (we used Boar's Head Ring Bologna)
- 1 medium onion, cut into very thin slices
- 1 cup thinly sliced dill spears
- 1 cup sweet pickle relish
- 1/2 cup sport peppers or sliced pickled cherry peppers
- 1 cup distilled or cider vinegar
- 1 cup water
- 2 tablespoons prepared yellow mustard
- 2 teaspoons celery seed
Combine the bologna, onion, pickles, relish, and peppers in a covered container.
Whisk together the vinegar, water, mustard, and celery seed in a separate bowl.
Pour the liquid over the bologna. Blend well.
Cover and refrigerate at least overnight.
Serve with saltine crackers. Makes 10 servings.