|200 g||bologna or mortadella|
|300 ml||pickle juice|
|150 ml||white wine vinegar|
|2 tbsp||vegetable oil|
|1 tbsp||sweet mustard|
Finely chop chives. Cut meat into fine strips and red onions into fine rings. Cut pickles into thin slices.
In a measuring cup, mix pickle juice and white wine vinegar.
In a large bowl, whisk together vegetable oil and sweet mustard.
Combine both mixtures while stirring with a whisk. Season to taste with salt, pepper and sugar.