Grandma Jennies Pickled Heart And Tongue Recipes

GRANDMA JENNIE'S PICKLED HEART AND TONGUE

Grandma Jennie's Pickled Heart and Tongue image

Ilo Rhines - when butchering cattle nothing went to waste

Provided by Christe Harwood

Number Of Ingredients 9

Ingredients

1 beef tongue
1 beef heart
vinegar
1-2 onions
salt
3-4 bay leaves
whole allspice
1/2 c sugar
1 pkg lemon jello

Steps:

1. Pressure cook tongue for 1/2 hour in water. Cool, peel and slice. Do not save the water!
2. Soak the heart in salt water overnight in the fridge. Cut into bite size pieces, trim fat.
3. Put to boil in pure vinegar with 1-2 onions, salt, 3-4 bay leaves and some whole allspice. Add 1/2 cup sugar, more if desired.
4. When tender remove meat from vinegar and bring vinegar back to boil, add a package of lemon juice, stir, return both heart & tongue to sauce and cool. Refrigerate.

PICKLED TONGUE

Pickled Tongue image

Make and share this Pickled Tongue recipe from Food.com.

Provided by Cathleen Colbert

Categories Meat

Time P7DT5m

Yield 1 togue

Number Of Ingredients 9

Ingredients

1 beef tongue
3 cups vinegar
4 cups water
1 cup sugar (to taste)
2 large onions, sliced
1 teaspoon pickling spices
1 teaspoon mustard seeds
1 bay leaf
6 garlic cloves

Steps:

Boil tongue in salt water for 3 hours. Peel skin from the tongue.
Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
Add meat and boil for 10 minutes.
Cool and store in refridgerator for one week.
Slice tongue thinly to serve.

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