dare I say it? pickled turkey gizzards

Gee, sufferin', Terry!

I have processed so many turkeys in my time that I never gave a thought to the gizzard being a delicasy when pickled. I'll have to scout around and see if'n I can hep you out, son!

Cheers!

Terry I don't have a recipe but I did a search and found a few. I was surprised to find they are really expensive and considered low carb-low fat. Check these out:

http://www.recipezaar.com/bb/viewtop...74ef3afa1a99a4

Terry, this is NOT my grandma's recipe. it is something I sorta had hanging around just in case.

That's what happens to your mind when you go from being a database developer to a truck drivin' bucket loader pilotin' excavator jockey!

Enjoy
and
Cheers!


GRANDMA'S PICKLED TURKEY GIZZARDS RECIPE

1/2 gallon turkey gizzards
3 cups vinegar
2 cups water
1 teaspoon salt
2 tablespoons sugar
1 teaspoon mixed allspice
2 dried red peppers
1/2 stick cinnamon
1 clove garlic, crushed
1 large onion, peeled and sliced

Place fresh gizzards in a 4-quart Dutch oven. Pour enough cold water over the gizzards to cover. Heat to boiling, immediately reduce temperature to simmer. Simmer until tender, about 45-60 minutes.

In another saucepan, combine vinegar, water, salt, sugar and spices. Heat to boiling and continue to boil for 5 minutes. Remove from heat and cool. Stir in the garlic clove. In a sterlized glass or crockery container, alternately layer gizzards and onion slices. Pour vinegar brine over gizzards and onions. Cover and refrigerate. For maximum flavor, refrigerate for 8 to 12 hours. Always keep homemade pickled gizzards refrigerated as they have no perservatives and can cause quite a belly ache if they go bad.

Reminds me of a rather hilarious 'Pucker Factor' story I'll have to tell ya sometime...but, not here...


Until later...