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· Registered
595 Posts
Discussion Starter · #1 ·
So, after eating pickled turkey gizzards at the Halton Hilton, one of my boys wants to make them.
usually I put gizzards in the gravy, but I'm up for this.

I butchered seven roosters I didn't want and have those gizzards and am planning on picking some more up at the store.

for gravy, after slicing in half I usually peel the yellow membrane out, leaving the white membrane to be cut up with the muscle. Should I cut this white membrane off for pickling, leaving the gizzards in two halves?

this is the recipe I am planning on using.


Ingredients :
2 lb. gizzards (chicken or turkey)
1 c. water
1 c. vinegar
3/4 c. sugar
1 tsp. salt
1/4 tsp. pepper
1 tbsp. pickling spice
1 med. onion, sliced

Preparation :
Trim gristle off gizzards before cooking. Mix ingredients and boil gently 2 pounds gizzards until cooked. Let this mixture stand in the refrigerator for at least one week .

any thoughts?

· Registered
623 Posts
I absolutely love gizzards (hearts too!). Once a week I boil a pot up with onion, celery and spices. I eat'm cold like some people eat potato chips. I found that they're easier to peel after being cooked from missing a couple when cleaning them. The yellow/green lining shrivels up and gets hard while cooking and it peels right off when they cool down. Never had them pickled though. Might have to try it. Good Luck!

· Banned
26,968 Posts
Yeah, it is part of the meat and it isn't worth taking it off, it doesn't affect the taste, while the yellow lining is against the food contents and would hae a sour taste.

· Banned
4,077 Posts
Mike Barcaskey said:
So, after eating pickled turkey gizzards at the Halton Hilton,
I've only had them at the Wharton Tavern in Potter. Pickled turkey gizzards. It isn't something you eat so much because they taste good, but more because it's a right of passage.

I've thrown a good many of them up, too. I mean c'mon, who eats them sober??
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