📝 About This Recipe
A true delicacy of the American South and a staple of country store jars, these pickled gizzards are tender, tangy, and pack a sophisticated punch. By slow-braising the gizzards before preserving them in a spiced vinegar brine, we transform a humble cut into a gourmet snack with a satisfying 'snap.' Perfect for adventurous eaters, these protein-packed morsels offer a complex balance of acidity, heat, and savory depth.
🥗 Ingredients
The Gizzards & Aromatics
- 2 pounds Chicken gizzards (cleaned and trimmed of excess silver skin)
- 2 pieces Bay leaves (whole)
- 1 teaspoon Black peppercorns (whole)
- 1 tablespoon Kosher salt (for boiling water)
The Pickling Brine
- 2 cups White distilled vinegar (5% acidity)
- 1 cup Apple cider vinegar (for a fruity depth)
- 1 cup Water (filtered)
- 2 tablespoons Granulated sugar (to balance the sharp acidity)
- 1.5 tablespoons Pickling salt (non-iodized to keep brine clear)
Jar Aromatics & Spice
- 6 pieces Garlic cloves (smashed and peeled)
- 1/2 large Red onion (thinly sliced into half-moons)
- 2 pieces Jalapeño peppers (sliced into rings; keep seeds for heat)
- 2 teaspoons Mustard seeds (yellow or brown)
- 1 teaspoon Red pepper flakes (adjust to preferred spice level)
- 4 sprigs Fresh dill (divided between jars)
👨🍳 Instructions
-
1
Rinse the chicken gizzards thoroughly under cold running water. Use a sharp paring knife to trim away any remaining yellow inner membrane or tough silver skin if they weren't fully cleaned by the butcher.
-
2
Place the cleaned gizzards in a large heavy-bottomed pot and cover with at least 2 inches of water. Add the 1 tablespoon of kosher salt, 2 bay leaves, and 1 teaspoon of peppercorns.
-
3
Bring the pot to a rolling boil over high heat, then immediately reduce the heat to low. Cover and simmer gently for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the gizzards are tender when pierced with a fork.
-
4
While the gizzards simmer, prepare your canning jars. Wash two quart-sized wide-mouth jars and lids in hot, soapy water and dry them thoroughly.
-
5
In a separate medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, and pickling salt. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Keep this brine warm.
-
6
Once the gizzards are tender, drain them in a colander and discard the boiling liquid and whole peppercorns. Let the gizzards cool just enough to handle.
-
7
Divide the sliced red onion, garlic cloves, jalapeño rings, mustard seeds, and red pepper flakes equally between the two prepared jars.
-
8
Pack the warm gizzards into the jars, leaving about 1 inch of headspace at the top. Tuck two sprigs of fresh dill into the sides of each jar for visual appeal and flavor.
-
9
Carefully pour the hot vinegar brine over the gizzards, ensuring they are completely submerged. Leave 1/2 inch of headspace at the top of the jar.
-
10
Run a clean plastic utensil or bubble remover tool down the inside of the jars to release any trapped air bubbles.
-
11
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on and screw the bands until they are fingertip tight.
-
12
Allow the jars to cool to room temperature on the counter. Once cool, transfer the jars to the refrigerator.
-
13
For the best flavor development, let the gizzards cure in the refrigerator for at least 3 to 5 days before opening. They will keep for up to 1 month refrigerated.
💡 Chef's Tips
Do not skip the long simmering process; gizzards are naturally very tough and the vinegar will not tenderize them on its own. Always use pickling or canning salt rather than table salt to prevent the brine from becoming cloudy. If you prefer a milder snack, remove the seeds and ribs from the jalapeños before adding them to the jars. Ensure your gizzards are still warm when you add the hot brine; this helps the flavors penetrate the meat more effectively. You can add a teaspoon of turmeric to the brine if you want that classic bright yellow 'gas station' aesthetic.
🍽️ Serving Suggestions
Serve chilled on a charcuterie board alongside sharp cheddar cheese and saltine crackers. Pair with a cold, crisp pilsner or a peppery Bloody Mary for the ultimate happy hour snack. Dice them up and toss them into a potato salad or deviled egg filling for an unexpected tangy crunch. Enjoy them straight from the jar with a few of the pickled onions and jalapeños as a high-protein afternoon snack. Serve as a side to a rich, greasy plate of fried chicken to cut through the fat with bright acidity.