PICKLED BOLOGNA
1 qt. water
1 qt. vinegar
4 tsp. pickling spice
1 tsp. mustard seed
1 tsp. celery seed
3 tbsp. sugar
2 tbsp. salt
2 or 3 bay leaves
2 cloves garlic, sliced thin
Bring to a boil and pour over ring
bologna which has been prickled all
over with a fork and packed into a
gallon jar.
Seal and cool.
Let stand in refrigerator for 2
weeks, allowing bologna to marinate.