2 lb. mixed hearts and gizzards (chicken)
1 c. water
1 c. vinegar
3/4 c. sugar
1 tsp. salt
1/4 tsp. pepper
1 tbsp. pickling spice
1 med. onion, sliced

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.