Vegetable DishesCooking EquipmentDesserts & SweetsFruitsMeat DishesAppetizers & SnacksSpices & SeasoningsFood IndustryBaked GoodsBeveragesGrains DishesBreakfast FoodsDining OutSauces, Condiments, and PreservationSpecial DietsDairy & Eggs

Minnesota Cooking: How to Make Pickled Chicken Gizzards and Hearts

Updated on August 8, 2017

Pickled Chicken Gizzards and Hearts

Source

Chicken Gizzards and Hearts Need Pre-Boiling

Chicken gizzards need to be washed, placed in a large stock pot, covered with water, and then lightly boiled for three hours.

They need to be boiled so that they become tender. This takes up to three hours. The water that you cook them in should have some sort of salty seasoning added to it. A package of Lipton Onion Soup mix would work. We did a venison roast the day before with Lipton Herb and Garlic, which made the roast taste amazing.

I did not have another package, so I used a Garlic, Herb, and Wine marinade package from McCormick. This was added to the boiling water. I also added two frozen garlic gloves to the water and two boullion cubes I don't recall if I added canning salt, but if I did, it was 2 tablespoons.

Ingredients

  • 4 pounds raw chicken gizzards/hearts
  • 1 package Garlic, Herb and Wine Marinade, McCormick
  • 2 boullion cubes Chicken Flavor
  • 2 tablespoons Canning Salt
  • 1 package, prepared Mrs. Wages Spicy Pickle Mix, 2 cups per jar
  • 2 cloves garlic cloves, per jar

Cook Time

Prep time: 2 min
Cook time: 3 hours
Ready in: 3 hours 2 min
Yields: 4 quarts gizzards

Instructions

  1. Boil gizzards in water for 3 hours. Enough water to cover the gizzards. 3 quarts. The water should have 2 chicken boullion cubes, Grill Mates Garlic, Herb and Wine dry marinade and 2 whole garlic cloves.
  2. After three hours of boiling, drain the gizzards and place gizzards in a clean quart jar. Place 2 garlic cloves in each jar and fill with Mrs Wages Spicy Pickle brine. Seal jar with Kerr Canning lid. Let cool.
  3. Place in refrigerator.

Discard the Original Water

You will remove the gizzards from the water that you boiled them in. Discard the water.

Gizzards go into a jar. Add two garlic gloves. I use peeled, frozen cloves. Fill jar with brine. Put lid on jar. Let cool. Put in refrigerator. Eat in two days.

There is no way to determine the nutritional value of these gizzards. There is no way to determine how much salt or garlic or any ingredient is in them.

The Brine Mix

I used Mrs. Wages Spicy Pickle Mix in the jar. Their mix. My vinegar and water. I follow their directions on the label.

I Used Four Packages

Source
Source

Added to My Boiling Water

Source

Wash the Gizzards First

Source

Put in Large Stockpot

Source

Cover With Water

Source

Add Soup Mix or Marinade Mix and Boullion

Source

Follow Package Directions to Make Brine

Source

Two Chicken Boullion Cubes

Source

Gizzards Will Turn a Grey Color

Lightly Boil for Three Hours
Lightly Boil for Three Hours | Source

If You Decide to Deep Fry - Use Fry Magic

Coat and deep fry until golden.
Coat and deep fry until golden. | Source

The Finished Pickled Gizzards and Hearts

Source

How About You

Do you pickle gizzards or anything else, like eggs, asparagus, mushrooms? Share!

See results
Cast your vote for Pickled Chicken Gizzards and Hearts

Comments

    0 of 8192 characters used
    Post Comment

    • Larry Rankin profile image

      Larry Rankin 19 months ago from Oklahoma

      I enjoy an occasional gizzard. I've always had them fried, and I haven't had a chance to eat heart.

      I always enjoy articles about lesser known foods. Wonderfully done.