dare I say it? pickled turkey gizzards

Discussion in 'Poultry' started by bigarm's smokin, Sep 23, 2007.

  1. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    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. [​IMG] Thanks in advance, Debi, if this is on your site, please kick my butt. [​IMG] Your site is on my desktop. Terry
     
  2. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    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!
     
  3. deejaydebi

    deejaydebi Smoking Guru

  4. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  5. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I thank you sir, (I'd call ya dad, but were too close to the same age[​IMG] ) I like sour and puckery foods, give me lemon juice and vinegar, and I'm a happy guy. [​IMG] Terry
     
  6. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    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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