PICKLED GIZZARDS RECIPE RECIPES

Steps:

• Bake gizzards at 275° for 3-4 hours or until tender -- let cool.
• Remove all fat from the gizzards & cut into bite-size pieces.
• For the BRINE:.
• Combine the vinegar, sugar, pickling spice, dry mustard & the gizzards in a stainless steel pan.
• Bring to a boil & let simmer for 10 minutes.
• Place the gizzards in a 1 gallon jar in layers with the sliced onion & lemon.
• Pour the brine over & let set for about 5-7 days.
• ENJOY!

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.