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dare I say it? pickled turkey gizzards

post #1 of 6
Thread Starter 
Hey everyone, I know I said I had a recipe for pickled turkey gizzards, it seems to have snuck out of my cook book. I did a search here and couldn't find one. Any body got one? I just ordered 10# of gizzards so I need to get ready for them. Also, do I need glass one gallon jars, or is plastic tubs ok? I used to see pickled eggs and gizzards in bars, just on the shelf, no refridgeration. That don't seem like it would work. icon_question.gif Thanks in advance, Debi, if this is on your site, please kick my butt. icon_eek.gif Your site is on my desktop. Terry
post #2 of 6
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!

post #3 of 6
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:

post #4 of 6
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!



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.
post #5 of 6
Thread Starter 
I thank you sir, (I'd call ya dad, but were too close to the same ageicon_wink.gif ) I like sour and puckery foods, give me lemon juice and vinegar, and I'm a happy guy. icon_biggrin.gif Terry
post #6 of 6
Reminds me of a rather hilarious 'Pucker Factor' story I'll have to tell ya sometime...but, not here...

Until later...
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