- 2 pounds [900 g] chicken gizzards
- 1 cup [250 mL] water
- 1 cup [250 mL] vinegar
- 3/4 cup [150 g] sugar
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1 tablespoon [15 mL] pickling spice
- 1 medium sliced onion, into rings
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- Trim gristle off chicken gizzards.
- Mix together all ingredients into a casserole.
- Gently boil chicken gizzards until cooked through.
- Remove from heat and leave to cool completely.
- Pour mixture into a bowl.
- Cover and refrigerate for at least 1 week, before serving.
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