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Step 1
Wash the gizzards well and remove any excess fat. Pat dry with paper towels.
Step 2
Melt the butter in a medium saucepan. Add the onion and sauté over low heat until soft and golden but not brown, 5 to 7 minutes. Add the gizzards and garlic. Sprinkle with the salt and a few generous grinds of pepper. Cook over medium heat, stirring occasionally, until the gizzards are nicely browned and beginning to caramelize, about 10 minutes.
Step 3
Pour in the pickle brine, cover the pan, and bring to a boil, then immediately lower the heat to simmer. Simmer gently for 45 minutes, until the gizzards are fork-tender.
Step 4
With a slotted spoon, remove the gizzards from the broth and transfer them to a cutting board. Slice into ½-inch-thick pieces.
Step 5
Stir the sour cream into the sauce, mixing well. Return the gizzards to the pan and stir to coat before transferring them to a serving dish. Garnish with the pickles and herbs.
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