Pickled chicken organ meats
PICKLED CHICKEN ORGAN MEATS
1 lb. Chicken hearts
1 lb. Chicken gizzards, trimmed
1 c. water
1 c. cider vinegar
3/4 c. sugar
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. pickling spice
1 med. onion, thinly sliced
Boil the hearts and gizzards together until cooked. Set aside to cool.
Meanwhile, blend next six ingredients together.
In a large canning jar, layer the sliced onion and cooled organs. Cover this with the pickling mix. Cover tightly.
Let stand in the refrigerator for at least a week.
Serve as an appetizer or snack.
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