1 (4.5 ounce) can chopped pickled jalapeno peppers
1 cup water
1 tablespoon hot pepper sauce
1 tablespoon salt
Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.