Gizzards, Turkey, Pickled

Ingredients

• • 2 pounds turkey gizzards, cleaned and trimmed
• • 1 cup white vinegar
• • 1 cup water
• • 1/2 cup sugar
• • 1/4 cup salt
• • 1 teaspoon pickling spice
• • 1 bay leaf
• • 1 teaspoon mustard seeds
• • 1 teaspoon black peppercorns
• • 1/2 teaspoon red pepper flakes
• • 3 pounds turkey gizzards, cleaned and cut into 1-inch pieces
• • 1 cup white vinegar
• • 1 cup water
• • 1/2 cup sugar
• • 1/4 cup kosher salt
• • 1 tablespoon pickling spice
• • 1 bay leaf
• • 1 teaspoon mustard seeds
• • 1 teaspoon black peppercorns

Directions

1. In a large pot or saucepan, combine the vinegar, water, sugar, salt, pickling spice, bay leaf, mustard seeds, black peppercorns, and red pepper flakes. Bring to a boil over medium heat, stirring to dissolve the sugar and salt.
2. Reduce heat to low and simmer for 5 minutes.
3. Add the turkey gizzards to the pot and bring back to a simmer. Cook for 1 hour, or until the gizzards are tender.
4. Remove the pot from the heat and let cool completely.
5. Transfer the gizzards to a large glass jar or container. Pour the pickling liquid over the gizzards, making sure to cover them completely.
6. Seal the jar or container and refrigerate for at least 2 weeks, or up to 6 months.
7. In a large pot or Dutch oven, combine the gizzards, vinegar, water, sugar, salt, pickling spice, bay leaf, mustard seeds, and black peppercorns. Bring to a boil over medium heat, then reduce heat and simmer for 1 hour, or until the gizzards are tender.
8. Remove the gizzards from the pot and let cool slightly. Pack the gizzards into sterilized jars, leaving 1 inch of headspace.
9. Bring the pickling liquid back to a boil and pour it over the gizzards. Make sure the jars are completely sealed.
10. Let the gizzards cool to room temperature, then refrigerate for at least 2 weeks before eating.

Variations

1. • For a spicier pickle, add more pickling spice or cayenne pepper to the brine.
2. • For a sweeter pickle, add more sugar to the brine.
3. • You can also add other herbs and spices to the brine, such as garlic, ginger, or thyme.
4. • If you don’t want to use vinegar, you can also make pickled gizzards in a brine made with water, salt, and sugar.
5. Pickled turkey gizzards are a delicious and easy way to use up leftover gizzards. They are a great addition to any charcuterie board or snack platter, and they can also be used as a topping for salads or sandwiches. With so many variations, you are sure to find a pickled gizzard recipe that you love.
6. • They are a great source of protein and nutrients, and they are also relatively easy to make.
7. • This recipe provides step-by-step instructions on how to make pickled turkey gizzards, and it also includes some tips for making them even more delicious.
8. • With this recipe, you can enjoy pickled turkey gizzards at home any time you want.

Notes

• To make sure the turkey gizzards are clean, rinse them thoroughly under cold water and remove any visible fat or gristle.

• If you don’t have time to simmer the gizzards for 1 hour, you can also cook them in the oven. Preheat the oven to 350 degrees Fahrenheit and bake the gizzards for 30 minutes, or until they are cooked through.

• You can also use this recipe to pickle other types of meat, such as chicken, pork, or beef. Just be sure to adjust the cooking time accordingly.

Enjoy!

• To make sure the gizzards are clean, rinse them thoroughly under cold water and remove any visible fat or gristle.

• If you don’t have a Dutch oven, you can also make pickled gizzards in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 8 hours, or until the gizzards are tender.

• You can also add other vegetables to the pickling liquid, such as carrots, celery, or onions.

• Pickled gizzards can be stored in the refrigerator for up to 6 months.