PICKLED CHICKEN GIZZARD RECIPE RECIPES

Steps:

• Wash chicken gizzards, cleanse, remove everything superfluous.
• Boil stomachs in salt water.
• Cut the chicken with straw, onion with half a ring, pass the garlic through the garlic squeeze.
• Mix the ingredients in a separate container, add soy sauce and other spices.
• Heat the oil and pour it over the stomach.
• Mix the vinegar with water and add to the marinade.
• Give gizzards to insist for 2 days, stirring occasionally.
• Eat marinated chicken gizzards and rejoice in life.

Steps:

• Place the giblets in a 4-quart pot and cover with water.
• Add 2 teaspoons salt. Bring to a simmer and cook until tender.
• Drain the cooked giblets, rinse, and drain again.
• In another pot, combine 1/4 cup water with the vinegar, sugar, 1-1/2 tablespoons salt, peppercorns, red pepper flakes, pickling spice, and garlic cloves and bring to a boil.
• Layer the sliced onions and giblets in a 1-quart canning jar and top with boiling brine.
• Refrigerate the jar for a couple of weeks while the brine does its work, and then enjoy. For long-term storage, seal the lid according to a standardized, safe canning method. (I use the USDA guide; see below.)
• Chill the giblets in a fridge before serving, and use within a week of opening.Note: For more information about canning, go online and look for the USDA Guide to the Principles of Home Canning.