SilverSage
Resident Crone
This is my mother-in-law's recipe. It's a real Michigan thing. You can find it in the convenience stores and gas stations around the State in big glass crocks.
1 lb Ring Bologna
2 tsp Pickling Spice
1 tsp Crushed Red Pepper
12 Bay Leaves
1 tsp Salt
2 cloves Garlic
4 cup White Vinegar
2 cup Water
Place the ring bologna in a glass jar or container with a tight fitting lid.
Add all the spices & seasonings.
Pour water & vinegar into container, making sure the meat is completely covered.
Refrigerate for at least 3-4 days.
Slice off chunks, and store the remainder in the refrigerator, in the brine.
1 lb Ring Bologna
2 tsp Pickling Spice
1 tsp Crushed Red Pepper
12 Bay Leaves
1 tsp Salt
2 cloves Garlic
4 cup White Vinegar
2 cup Water
Place the ring bologna in a glass jar or container with a tight fitting lid.
Add all the spices & seasonings.
Pour water & vinegar into container, making sure the meat is completely covered.
Refrigerate for at least 3-4 days.
Slice off chunks, and store the remainder in the refrigerator, in the brine.
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