Pickled Turkey Gizzards
Pickled Turkey Gizzards
I will be the first to admit, pickled turkey gizzards aren’t pretty to look at. Nope, not at all. In fact, if you didn’t know they were pickled turkey gizzards, you might think it’s a kids science project gone really bad. Don’t let looks fool you though, Pickled Turkey Gizzards are really quite delicious.
Pickled
I have to admit, I have been on a “pickled” roll here lately. Pickled Eggs and now Pickled Turkey Gizzards. What’s next…well not Pickled Pigs Feet, that’s for sure! I have to draw the line somewhere. Maybe Pickled Sausage? Hmm, that’s a thought. Believe it or not, I remember eating pickled turkey gizzards as a kid and liking them.
About Time
When I recently made pickled eggs, I remembered also eating pickled turkey gizzards. Something I had totally forgotten about until then. I also remembered I liked pickled turkey gizzards and wondered why I haven’t made these tasty bites for so many years. I thought about it and couldn’t come up with an answer. When you can’t come up with an answer why you haven’t made something in a while, that’s usually a good indication that it’s about time to give it a go.
Turkey Gizzards, New to Me Again
This recipe calls for simmering the turkey gizzards in salted water and vinegar for 2 1/2 hours. The reason for this is a simple one, the gizzards become very tender, remarkably tender in fact. When serving turkey gizzards, remove the gizzards from the jar and cut any fat around the gizzard. Slice the gizzards into thin slices, sprinkle with salt and pepper, and serve with some of the pickled onions. Pickled Turkey Gizzards…a new to me again appetizer.
Turkey Gizzards
When making Pickled Turkey Gizzards, use turkey gizzards. You can and could use chicken gizzards but turkey gizzards are more than twice the size of chicken gizzards therefore making them a lot more ‘meatier’ than the chicken gizzards. Another plus, around Thanksgiving and Christmas you can find turkey gizzards just about anywhere and they are very inexpensive too.
Send a gallon-size jar of ‘pickled turkey gizzards’ along with your significant ‘deer hunter ‘other and you’ll be whistling ‘Happy Days are Here Again’ as you shop those Black Friday Sales!!
Pickled Turkey Gizzards
Ingredients
- 5 lbs. turkey gizzards
- 2 quarts water
- 2 tablespoons salt
- 1 cup vinegar
- 5 cups vinegar
- 2 1/2 cups water
- 2 tablespoons sugar
- 3 tablespoons salt
- 1 tablespoon (heaping) pickling spice
- 2 large onions, sliced
Instructions
- Simmer turkey gizzards in water, salt and 1 cup vinegar for 2 to 2 1/2 hours. Drain and cool slightly. Combine five cups vinegar and 2 1/2 cups water, sugar and salt. Put pickling spice in cheesecloth and tie shut. Put cheesecloth in vinegar mixture; bring to a boil. Reduce heat and simmer for 15 minutes. Arrange gizzards and sliced onions in a large glass jar. Do not pack. Remove and discard spice bag, pour hot brine over all. Cover, let stand overnight before refrigerating.
15 Comments on “Pickled Turkey Gizzards”
Lynn,
Did you use white or cider vinegar.
Hi, Sorry for the late response! You can use either one but generally I use Apple Cider Vinegar. Lynn
How long do they hace to pickel befor there done?
Can one cook the gizzards in a pressure cooker instead of the long boil before pickling?
Hello Amanda, That’s a great question! I have never made this recipe using a pressure cooker but what you want is to tenderize the gizzards so I’m sure you could. Let me know if you try it:) Lynn
Thank you for sharing this useful knowledge. I have been writing and homesteading for two decades in Kansas and Missouri and have never heard of this. It is an excellent way to get those extra vitamin B-12’s into the daily diet.
Hello,
I consider that I huge compliment, coming from someone who is a homesteader, such as yourself. I have the utmost respect for homesteaders, farmers and anyone who lives off the land…the work is hard but the rewards are plenty:) Thanks for taking the time out of your busy day to drop me a line. Lynn
My local butcher only had chicken gizzards this year. I’ve got them simmering on the stove right now. I am adding garlic and some red chili peppers along with the onion.
Hi Sam. Happy Holidays. I usually use turkey gizzards but I personally prefer chicken gizzards. My hubby likes the turkey gizzards because they’re meatier, he says eating a chicken gizzard is like eating a turd haha, but that’s what I like about the chicken gizzards, they’re smaller. more bite size:) Lynn
I am anxious to try these as my husband remembers having them years ago at a bar and loving them. Can you tell me how long they last in the refrigerator? Thank you!!
Hello Mary,
You can keep the pickled gizzards in the refrigerator for at least 4 weeks. Since they’re cooked and in a brine solution the longer the sit the better they should become. they’ve never lasted long in my house:) Thanks so much for stopping by and taking the time to leave a comment:) Lynn
These are the absolute best gizzards I have ever made. Thanks so very much for sharing your recipe. I stabbed each gizzard with my meat tenderizer and it let the vinegar penetrate the inside.
Hello Cindy!
Thanks so much for stopping by. I’m so glad you liked the gizzards:) Great tip about the meat tenderizer..How did you do it? Did you pound them with a hammer style meat tenderizer or run them through a mill type tenderizer? I’ve got to try that the next time I make gizzards. Lynn
How long did you let them sit before you ate them?
Hi Mike,
As with anything pickled, the longer they sit the better they are:) I’m pretty sure my hubby went in the refrigerator and tried one right away. A good 48 to 72 hours is sufficient. Lynn