2 rolls (14 oz. each)
4 c. vinegar
1 onion, sliced
1 lemon, sliced
2 tbsp. pickling spice
1 bay leaf
2 cloves garlic, minced
1/2 tsp. whole black pepper corns
1/4 tsp. crushed red pepper flakes

Cut bologna into 1 inch thick slices and quarter each slice. Place in a sterilized 1 1/2 quart jar.

In medium saucepan combine rest of ingredients. Bring to a boil and simmer 8 minutes. Pour mixture over bologna to with in 1 inch of top of jar. Seal jar and let stand at room temperature for 1 week before serving. Store in refrigerator after opening.