...yeah, I know...but this is one of those things Northerners eat that's actually rather tasty.
My wife is from Michigan, and she has a standing order for me to pick some up for her when I'm up that way...and I have to admit that I have developed a fondness for it myself.
So we are trying out a batch of our own after finding a recipe in this months edition of Backwoodsman Magazine.
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Start with some ring bologna...if you can't get that, you can substitute a chub of bologna, but you will have a lot more cutting to do.
I cut the ring into 2 inch sections.
While you are doing the cutting and removing the casing, you can have the pickling solution on the stove to boil for five minutes.
Here is the recipe we used:
4 cups white vinegar
2 cups water
4 cloves minced garlic
1/2 medium onion sliced into rings
2 tablespoons salt
2 tablespoons hot sauce (optional or to taste)
1/2 tablespoon peppercorns (optional)
10 drops red food coloring (optional)
This did two quart jars.
I ended up making two batches.
I did ring bologna, locally produced bologna, red franks and some beef hotdogs.
The recipe says don't even think about trying them for three days, and that they will be best after 90 days...
...I'll let you know.
The instructions say you should try to shake them up every day...I'll be lucky to remember once a week.
^ You'll notice I did not add hot sauce to the first jar...we'll see how much difference that makes.
My wife is from Michigan, and she has a standing order for me to pick some up for her when I'm up that way...and I have to admit that I have developed a fondness for it myself.
So we are trying out a batch of our own after finding a recipe in this months edition of Backwoodsman Magazine.
______________________________
Start with some ring bologna...if you can't get that, you can substitute a chub of bologna, but you will have a lot more cutting to do.
I cut the ring into 2 inch sections.
While you are doing the cutting and removing the casing, you can have the pickling solution on the stove to boil for five minutes.
Here is the recipe we used:
4 cups white vinegar
2 cups water
4 cloves minced garlic
1/2 medium onion sliced into rings
2 tablespoons salt
2 tablespoons hot sauce (optional or to taste)
1/2 tablespoon peppercorns (optional)
10 drops red food coloring (optional)
This did two quart jars.
I ended up making two batches.
I did ring bologna, locally produced bologna, red franks and some beef hotdogs.
The recipe says don't even think about trying them for three days, and that they will be best after 90 days...
...I'll let you know.
The instructions say you should try to shake them up every day...I'll be lucky to remember once a week.
^ You'll notice I did not add hot sauce to the first jar...we'll see how much difference that makes.
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...tasted just like the store bought variety.
