– 2 cups white vinegar – 1 cup water – 1/2 cup sugar – 1/4 cup kosher salt – 1 tablespoon black peppercorns – 1 tablespoon mustard seeds – 1 tablespoon coriander seeds – 2 bay leaves – 4 cloves garlic, peeled and smashed – 1 small onion, thinly sliced – 1 carrot, thinly sliced – 1 jalapeno pepper, thinly sliced (optionally available for warmth) – Fresh dill sprigs (elective)
– Prepare the Heart:Rinse the deer heart thoroughly under cold water. Trim away any fat, valves, and connective tissue. Slice the heart into thin, bite-sized strips or rings. – Cook the Heart:Place the heart slices in a pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for about 30-45 minutes, or until tender. Drain the heart and let it cool. – Make the Brine:In a medium saucepan, combine vinegar, water, sugar, salt, pickling spice, and garlic. Bring the mixture to a boil, stirring to dissolve the sugar and salt. – Pickling:In a clean jar, layer the cooked heart slices with onion slices (and jalapeño slices if using). Pour the hot brine over the heart and onions, making sure they are fully submerged. Seal the jar and let it cool to room temperature. – Refrigerate:Once cooled, place the jar in the refrigerator. Let the heart pickle for at least 2-3 days before eating, though it will be even more flavorful if left for a week. – Serve:Serve chilled, straight from the jar, as an appetizer or snack. It pairs well with crackers, bread, or alongside other pickled vegetables.