Ingredients:

  • 1 cup white vinegar
  • 1 cup water
  • ¾ cup granulated sugar
  • 2 tablespoons salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1 pound bologna, sliced into 1/4-inch thick rounds

Instructions:

  1. In a large mixing bowl, combine white vinegar, water, granulated sugar, salt, mustard seeds, black peppercorns, red pepper flakes, and minced garlic. Whisk until dissolved.
  2. Slice the bologna into 1/4-inch thick rounds if not pre-sliced. Add the bologna rounds to the brine, ensuring they are fully submerged.
  3. Transfer the bologna and brine mixture into a sealable jar or container. Seal tightly and refrigerate for at least 1 hour, or overnight for best flavor.
  4. Remove from refrigerator, drain if desired, and enjoy the pickled bologna as a snack or appetizer.