CZECH STYLE PICKLED BALONEYCzech name: Utopenci
Written by Marketa Vanourkova
Funny thing about this recipe is that in Czech people call it Utopenci (Drowned Dead Man). It is one of the favorite dishes in pubs. People usually eat pickled baloney for a cold dinner or in a pub when they have a taste for something sour. It tastes great with beer and bread. It is suggested that once you open the jar, you should always keep it in your fridge.
4 lb ring bologna (baloney) or Lumber Jack smoked sausage
1/3 gal water
2 1/2 cups vinegar
3 lb yellow onions
1/2 cup salt
1 Tbs black pepper
1 Tbs granulated sugar
1 Tbs vegetable oil
3 bay leaves
1 sliced red bell pepper
1 1/2 – 2 gal empty jar
First prepare the pickle mix. Put your water and vinegar in a pot and boil. While boiling add salt, sugar, oil, bay leaves and sliced red peppers. Let it boil for 2 minutes. Then let the mixture cool.
Peel the ring baloney or Lumber Jack Smoked Sausages. Cut them into desired length about 3 inches and cut it in half.
Peel and slice the onions. Put a layer of onions then a layer of baloney and repeat until the jar is full.
Add the cool pickle mixture into the jar. Put the lid on tight and refrigerate for at least two weeks.