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.
Ingredients
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2 pounds mixed hearts and gizzards (chicken)
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1 cup water
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1 cup vinegar
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3/4 cup sugar
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1 teaspoon Salt
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1/4 teaspoon pepper
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1 tablespoon pickling spice
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1 onion, sliced (medium)
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