Skinned breasts from two geese (four pieces total)
½ cup Morton’s Tender Quick
½ cup canning salt
¼ cup sugar
2 qts. Water
6 Tbsp. pickling spices, divided
12 black peppercorns
6-10 garlic cloves, mashed

1. In large pot, mix together the Tender Quick, canning salt, and sugar to the water and bring to a boil. Remove from heat and let cool.
2. Pour the cooled brine over the goose breasts in a plastic, glass, or other non-reactive container. Add 3 Tbsp. peppercorns, pickling spices, and garlic cloves. You may have to weigh the goose down with a plate or board to keep the breasts submerged. Cover and refrigerate for 5 to 7 days, stirring the brine every other day.
3. On St. Patrick’s Day, remove the goose breasts from the brine and rinse them well. Place the breasts in a large pot, cover with cold water and add remaining the 3 Tbsp. of pickling spices. Bring to boil. Lower heat and simmer for at least 3 hours.