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Pickled Hearts and Gizzards Recipe
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Ingredients
2 pounds mixed hearts and gizzards (chicken)
1 cup water
1 cup vinegar
3/4 cup sugar
1 teaspoon Salt
1/4 teaspoon pepper
1 tablespoon pickling spice
1 onion, sliced (medium)
Directions
Boil gently 2 pounds mixed hearts and gizzards until cooked (chicken). Let this mixture stand in the refrigerator for at least one week (the longer the better). Trim gristle off gizzards before cooking.
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Related Glossary Terms
hearts of palm
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