Part 2 is significantly easier than part one.
To recap – the hearts were simmered in vinegar, white wine and salt, then left wrapped in a tea towel in the fridge for 36 hours.
I prepped the kilner jars by boiling in water for about 15 minutes, then swilling with fresh lemon juice to kill any remaining bugs.
The hearts were then layered in with whole garlic cloves, dried chili and bay, then topped with mild olive oil. Leave for a few weeks to mellow.