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Alright, let’s talk about this… uh… pickled bologna thing. I ain’t never heard of such a thing ‘til just now, but it sounds kinda… interesting, I guess. Like somethin’ you’d make if you had a whole lotta bologna and not much else to do.
So, from what I gather, this pickled bologna ain’t nothin’ fancy. It’s just bologna, you know, that cheap meat stuff you buy in a big ol’ ring? Yeah, that stuff. And you stick it in some vinegar, like you’re makin’ pickles, but instead of cucumbers, it’s bologna. Crazy, right?
Now, they say you gotta use some spices too. Bay leaves, mustard seeds, coriander seeds… Sounds like somethin’ my grandma used to put in her pickles. I reckon you could throw in whatever you like, though. A little bit of this, a little bit of that. Ain’t no rules, far as I’m concerned.
- First, you gotta get yourself some bologna. A big ol’ ring, like I said.
- Then you gotta mix up your vinegar and spices. They say you need vinegar, water, salt, some corn syrup for sweetness and all those spices and stuff that I don’t really know the name of.
- Then you just stick the bologna in a jar or somethin’ and pour the vinegar stuff all over it. Make sure the bologna’s covered good.
- And then you wait. That’s the hardest part, I reckon. They say you gotta wait four days, at least. But I bet it gets stronger the longer you wait. Like them pickles my grandma used to make.
Some folks like to add some heat to it, too. Red pepper flakes, they say. You can put in as much as you want, I guess. Make it real spicy if you like. Me? I ain’t a big fan of the spicy stuff, but to each their own, I always say.
Now, what does this pickled bologna taste like? Well, they say it’s tangy and savory. And kinda smoky, too. I guess that makes sense, since bologna’s already kinda smoky. And it’s cold, of course. You eat it cold, like a snack. They said it’s good with cold beer, but I don’t drink no beer. I prefer my sweet tea, thank you very much. It said it has mechanically separated turkey, pork, beef… sounds like they just throw everything in there but the kitchen sink! And it’s got all these long names I can’t even say. Sodium this, sodium that… Who knows what all that stuff is?
They say you can keep it in the fridge for a good long while, too. That’s good, I guess. ‘Cause I don’t know how much pickled bologna a person can eat at one time. It sounds like somethin’ you’d eat a little bit of at a time. Like a… a treat, maybe? Or somethin’ you’d bring to a potluck, just to see what people think. “Hey, y’all, try some of this pickled bologna I made!” I bet they’d look at you funny, though.
I reckon this pickled bologna is one of them things you either love or hate. There ain’t no in-between. But hey, if you got some extra bologna laying around and you’re feelin’ adventurous, why not give it a try? It can’t hurt nothin’, I guess. And who knows, you might just like it. Stranger things have happened, that’s for sure.
And don’t you go frettin’ about the ingredients they use in that bologna neither. All them long names and whatnot. If it tastes good, it tastes good. That’s all that matters, far as I’m concerned. We ain’t got time to be worryin’ about all that fancy stuff. We got mouths to feed and bellies to fill, and if pickled bologna can help us do that, then I say bring it on!
So there you have it. That’s all I know about this pickled bologna. It’s a little weird, a little different, but it might just be worth a try. If you do make some, let me know how it turns out. I’m kinda curious now. But I still ain’t sure I’ll try it myself. I’m kinda stuck in my ways, you know? But you young folks, you go ahead and experiment. You never know what you might discover.
Now if you’ll excuse me, I gotta go make some sweet tea. All this talk about bologna’s made me thirsty. And maybe I’ll fry up some bologna, too. Just plain ol’ fried bologna. None of that pickled stuff for me, at least not today. Maybe tomorrow, though. You never know.
Tags: [Pickled Bologna, Bologna Recipe, Pickling, Tangy Snack, Savory Meat, Midwest Food, Easy Recipe, Budget-Friendly, Potluck Dish]
