Clean the Beef Heart: Start by rinsing the beef heart under cold water to remove any impurities.

Dry the Beef Heart: Pat it dry with paper towels to remove excess moisture.

Trim the Beef Heart: Use a sharp knife to remove any excess fat or connective tissue. This ensures better texture and flavor.

Slice the Beef Heart: Cut the beef heart into thin slices or smaller pieces based on your texture preference.

Combine Ingredients: In a large pot, mix 1 cup of vinegar, 1 cup of water, 1 tablespoon of salt, and 1 teaspoon of black pepper. You can add optional spices like garlic or mustard seeds for extra flavor.

Boil the Brine: Bring the brine mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt.

Boil the Beef Heart: In a separate pot, place the sliced beef heart. Cover it with water and bring it to a boil. Allow it to cook for about 30 minutes to 1 hour, until the beef heart is tender.

Cool the Beef Heart: Once the beef heart is cooked, remove it from the heat and let it cool to room temperature.

Prepare the Jars: Sterilize your glass jars by boiling them in water or washing them in hot, soapy water.

Place the Beef Heart in Jars: Once the beef heart has cooled, carefully pack the slices into your sterilized jars.

Add the Brine: Pour the hot brine over the beef heart slices in the jars, ensuring that the beef heart is fully covered by the brine.

Seal the Jars: Leave a little space at the top of the jar to prevent overflow. Seal the jars with tight-fitting lids.

Cool and Refrigerate: Allow the jars to cool to room temperature. Once cooled, place them in the refrigerator.

Let it Pickle: For the best flavor, let the beef heart pickle for at least 24-48 hours before eating. The longer it sits, the more flavorful it becomes.

Once pickled, enjoy the beef heart as an appetizer, in sandwiches, or paired with salads or charcuterie boards. It also makes a delicious addition to tacos, breakfast burritos, or served with grilled vegetables.