Pickled Gizzards

Ingredients:
1 Tbl. salt 2 Tbl. sugar 1/2 c. water 2 c. white vinegar 1 lg. onion, thickly sliced 2 tbsp. pickling spices 1/4 tsp. pepper

Preparation:
Boil or crockpot 2 dozen gizzards till done, drain. Refrigerate at least 24 hours. Boil the liquid ingredients. Put the gizzards, onions, and garlic into a jar Pour the pickle mixture over all. Cover with a tight fitting lid. Let this mixture stand in the refrigerator for at least one week. Keep refrigerated.

Notes:
Some recipes suggest tying the spices into a bag and removing them after a week. I dont do that. If you use the broth from cooking in the gizzards the pickle juice will be cloudy, but I use it, because I think it gives better flavor.