Here is my friend's pickled turkey gizzard 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.
He also uses this for pickled venison heart. He slices the pickled hearts to eat on crackers.
I like the gizzards, but have not tried the heart.
I've got a pickled pigs feet recipe....if I can find it. lol