My family has done this for years and I’m looking for a way to change it up some on my next batch. We cook(boil) the meat and cut. Layer it in jars with a onion slice every once in a while then fill the jar with vinegar and some salt ant pepper. Pretty basic but very good. I like to try and add some flavor or maybe heat to it. Any ideas? Anyone do it different?
ya I thought of that and maybe even some garlic. I was kinda hoping someone here did it that way for some guidance. I make mine in pint jars cause the wife and kids don’t like it so I may try a few things and see what happens
They don't last long enough around here to make it into the pickling jar...………….. My mom will toss 3 or so in the pressure cooker on a weekend. Pull em out, slice em in about 1/4"-3/8" slices...………..salt & pepper em warm and...……..
Slice heart in half but not completely through (top to bottom). Clean veins and fat. Boil whole for 1-1 ½ hours Add water to cover plus a little salt Skim as boiling Remove from water and let cool before slicing in pieces
Pack in either pint or quart glass jars Qt – 1 ½ tsps. Pickling spices Pt – ¾ tsp pickling spices Also put in raw onion rings
Brine solution (quart batch) 2 ¼ c water 1 c cider vinegar 3 tbsp salt Boil for 4-5 minutes then pour boiling brine over cold pack (heart, spice, onion) Place jars in warm water to prevent cracking Pint – usually takes – ¾ c brine Quart – usually takes – 1 ½ c brine Cap immediately and let stand at room temp until cool.
Store in cool place for 3-6 weeks