[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]PICKLED GIZZARDS[/title][fusion_text]Week of April 7th-11th 2014
(Thanks to Party Line Listener, Laura Lodermeier)
4 lbs. Gizzards 1 Onion, sliced 2 Cups White Vinegar
4 Cups Water 2 Tsp. Salt 1 Tsp. Dill Seed
2 Tsp. Pickling Spice Garlic, Red Pepper Flakes and Black Pepper, to taste
Clean and pressure cook gizzards for 40 minutes at 10lbs. pressure. Combine vinegar, water, salt, dill seed and pickling spice in a bowl. Stir until salt is dissolved. Let set until needed.
Completely cool gizzards in a colander. Put gizzards, onion, garlic, red pepper flakes and black pepper in a glass jar. Strain spices from brine and then pour over gizzards. Put cover on tightly and refrigerate. Ready to eat in 1 week.
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