pickled bologna

• 2 1/2 lb bologna
• 1 1/4 pints white distilled vinegar
• 1 cup sugar
• 1 quart jar sterilized
• 1 1/2 tbsp yellow mustard seeds
• 6 drops red food color

1. heat the vinegar and sugar till sugar is desolved
2. peel the bologna cut into eighths long ways then in half 16 pieces in all one was super thick so I had 18 pieces
3. add to jar
4. add seeds and coloring
5. add vinegar if not enough add more vinegar straight up put lid on shake with something that grips but protect from heat
6. let sit at least 2 weeks

bologna, vinegar, sugar, sterilized, color

Taken from cookpad.com/us/recipes/344297-pickled-bologna (may not work)