Pickled Bologna - cooking recipe

Ingredients

1 c. white vinegar
1/2 c. water
1/4 c. sugar
1/8 tsp. salt
1 Tbsp. mixed pickling spice
1 medium onion, sliced
2 pt. water
1 c. vinegar
2 Tbsp. salt
1 Tbsp. dill seed or fresh dill
2 tsp. pickling spice
1 hot pepper (optional)

Preparation

Drain gizzards.
(Broth may be saved for use in another dish.) If canning, put gizzards in jars with a slice of onion and 1 hot pepper (optional).
If refrigerating, put gizzards in large enough container and add 1 sliced onion.
Pour vinegar mixture over gizzards and refrigerate, or for canned, cover with mixture, tighten canning lids and process in pressure cooker for 30 minutes. Makes 4 jars.