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LOCATION: Recipes >> Preserving Meats >> Venison Heart 03

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Pickled Hearts

2 hearts
3 cups water
3 cups cider vinegar
Granulated garlic
3 cloves garlic or more
Onions, sliced
1 tbsp. pickling spice (cloves removed)

Wash hearts thoroughly to remove all blood. (Hearts that have been
damaged in any way should not be used.) In a pot, simmer two cups
water, one cup vinegar and add salt, pepper and granulated garlic
to taste. Submerge hearts in mixture, cover, and simmer for 45
minutes. Test hearts at the end as you would potatoes (jab them
with a fork, and if the fork penetrates without pushing in the
outer skin, the hearts are ready.)

When the hearts are almost done, mix two cups vinegar and one cup
water and bring almost to a boil. Shut off heat when mixture begins
to "roll", because if mixture actually begins to boil, the "bite"
will be taken out of the vinegar.

After hearts are cooked, slice them up while they are still piping
hot. Thickness is a personal choice, but hearts will pickle quicker
if sliced thinner. (George prefers one-quarter to one-half inch

In boiling water, sterilize a one-quarter pickling jar, its rubber
gasket and lid.

Into the bottom of the jar put one teaspoon salt, then a layer of
sliced onions, followed by a layer of sliced hearts. Add a sprinkling
of sliced garlic and pickling spice. Continue layering onion, heart,
garlic and pickling spice until the jar is packed tightly.

Fill jar to the top with hot vinegar/water mixture, then seal jar.
Place filled jar on kitchen counter (not in refrigerator) for three
days at room temperature. After three days, hearts should be ready
for consumption. After you open the jar, it should be refrigerated.
Makes 1 quart.


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