Pickled Bologna

1. Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.

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Nutrient	Quantity
Total fats	5.1926 g
Protein	182.5083 g
Carbohydrates	32.6054 g
Energy	1110.8256 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.228 g
Water	2111.8067 g
Aspartic acid	0.1456 g
Calcium, Ca	1213.481 mg
Lutein + zeaxanthin	1168.1691 g
Fiber, total dietary	6.4981 g
Fatty acids, total saturated 22:0	0.004 g
Carotene, beta	758.5715 g
Niacin	11.8861 mg
Vitamin A, RAE	344.8642 g
Arginine	0.1664 g
Riboflavin	1.4977 mg
Tocopherol, beta	0.2294 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0675 g
Glutamic acid	0.4128 g
Sodium, Na	679.5227 mg
Fatty acids, total saturated 16:1 undifferentiated	0.14 g
Total lipid (fat)	5.1926 g
Manganese, Mn	2.7177 mg
Fructose	8.4807 g
Proline	0.0192 g
Fatty acids, total saturated 16:0	0.9406 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0837 g
Sucrose	1.584 g
Choline, total	609.2146 mg
Sugars, total	16.1672 g
Serine	0.0336 g
Fatty acids, total saturated 10:0	0.0027 g
Fatty acids, total saturated 18:0	0.3453 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.8454 mg
Selenium, Se	154.616 g
Ash	13.9462 g
Fatty acids, total saturated 18:1 undifferentiated	0.7164 g
Pantothenic acid	0.6218 mg
Phenylalanine	0.04 g
Copper, Cu	2.4843 mg
Betaine	0.16 mg
Thiamin	1.2156 mg
Retinol	272.0006 g
Methionine	0.0032 g
Iron, Fe	15.2787 mg
Carbohydrate, by difference	32.6054 g
Phosphorus, P	1789.9662 mg
Folate, total	202.8321 g
Tocopherol, gamma	0.0675 mg
Fatty acids, total saturated 4:0	0.0054 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Alanine	0.0336 g
Cholesterol	453.3344 mg
Valine	0.0336 g
Fatty acids, total saturated 18:2 undifferentiated	0.4037 g
Glycine	0.04 g
Carotene, alpha	90.4048 g
Glucose (dextrose)	6.105 g
Fatty acids, total saturated 14:0	0.0353 g
Zinc, Zn	9.91 mg
Isoleucine	0.0224 g
Tocopherol, delta	0.0135 mg
Fatty acids, total saturated 12:0	0.004 g
Fatty acids, total polyunsaturated	1.7196 g
Leucine	0.04 g
Tocotrienol, alpha	0.091 mg
Vitamin A, IU	2364.4414 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	202.8321 g
Tryptophan	0.0224 g
Vitamin C, total ascorbic acid	171.87 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 16:1 c	0.004 g
Fatty acids, total polyunsaturated 18:1 c	0.0337 g
Fatty acids, total saturated 20:0	0.0054 g
Tyrosine	0.0224 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	26.5092 g
Fatty acids, total saturated	1.3428 g
Histidine	0.0224 g
Fatty acids, total monounsaturated	0.8578 g
Threonine	0.0336 g
Folate, food	202.8321 g
Fatty acids, total polyunsaturated 17:0	0.0013 g
Cryptoxanthin, beta	141.6792 g
Vitamin E (alpha-tocopherol)	9.3959 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	270.1136 mg
Lysine	0.0624 g
Potassium, K	3351.4508 mg
Cystine	0.0064 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Onion	1	64	14.944	0.16
Vinegar	4 cups	200.76	8.8908	0
Water	1 cup	0	0	0
jalapeno pepper	1 can	39.1304	8.7706	0.4993
pepper sauce	1 tablespoon	0	0	0
ring bologna	2 pounds	806.9352	0	4.5333