Pickled Heart
White Binder full Pickled Heart page
Ingredients
- ½ cup water
- ½ cup vinegar
- 3 Tablespoon Sugar
- ½ teaspoon whole allspice
- heart, cooked and sliced; optional onion; 1 or 2 cloves of garlic
Directions
- Cook heart until done;
- Mix:
- Bring mixture to a boil and pour over cooked sliced heart.
- If you like add slice onion also 1 or 2 cloves of garlic.
- Double or triple mixture to cover sliced heart in jar.
- Refrigerate after you pour mixture over heart.
- Takes 1 to 2 weeks to be good.
Timing: Takes 1 to 2 weeks to be good.
Equipment: jar
Notes
- Very Good
As written
Charlie's Cookies
Arwilda’s changes
- Changed “Cook” to “Cookies”
Clear Tote compact Pickled HeART card
Ingredients
- ½ cup WATER, ½ cup VINEGAR
- 3 TABLESPOONS SUGAR
- cooked, sliced heart and sliced onions (if you like onions)
Directions
- MIX ½ CUP WATER, ½ CUP VINEGAR, 3 TABLESPOONS SUGAR, ½ TEASPOON WHOLE ALL SPICE. BRING MIXTURE TO A BOIL AND POUR OVER COOKED, SLICED HEART AND SLICED ONIONS (If you like onions)
- DOUBLE OR TRIPLE RECIPE TO FIT YOUR NEEDS FOR THE SIZE OF THE HEART.
- REFRIGERATE AFTER YOU MAKE MIXTURE.
Temperature: cooked heart; BRING MIXTURE to A BOIL; REFRIGRATE
Equipment: bring mixture to a boil; refrigerate
Compare the cards
Optional onion and garlic
- White Binder full Pickled Heart page
- If you like, add slice onion and 1 or 2 cloves of garlic.
- Clear Tote compact Pickled HeART card
- Sliced onions are optional; garlic is not mentioned.
Refrigeration and aging endpoint
- White Binder full Pickled Heart page
- Refrigerate after pouring the mixture over the heart; takes 1 to 2 weeks to be good.
- Clear Tote compact Pickled HeART card
- Refrigerate after making the mixture; no aging duration is supplied.
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