1 hog heart and tongue
1 cup vinegar
2 cups water
1 tbsp. salt
1 tbsp. sugar
2 tbsp. pickling spice
1 onion, sliced
1 clove garlic, peeled

Cook heart and tongue in boiling water until done; let cool. Pack in clean jar (s). Cover with sliced onion and garlic cloves. Add other brine ingredients to same water and bring to a boil. Pour boiling hot liquid over heart and tongue. Seal.