PICKLED BOLONGA

2 Rolls (14oz.) each Beef Bologna
4 Cups Vinegar
1 Onion, sliced
1 Lemon, sliced
2 Tablespoons Pickling Spice
1 Bay Leaf
2 Cloves Garlic, minced
1/2 Teaspoon Whole Black Peppercorns
1/4 Teaspoon Crushed Red Pepper Flakes

Cut bologna into 1-inch thick slices, quarter each slice. Place in a sterlized 11/2 quart jar. Like a large dill pickle jar. In a medium saucepan, combine remaining ings. Bring to a boil and simmer 8 minutes. Remove from heat and pour over bologna to within 1 inch of top of the jar. Seal jar and ref. 1 week to allow flavors to blend. Store in ref.