Best Pickled Tongue Recipes

PICKLED TONGUE

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.

GRANDMA JENNIE'S PICKLED HEART AND TONGUE

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 BEEF TONGUE BY EDDIE

Steps:

• 1. Cover tongue with cold water; simmer for 1 hour or until tender.
• 2. Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering.
• 3. Combine reserved broth with remaining ingredients. Place tongue in a bowl or jar. Cover with vinegar mixture.
• 4. Cover, chill for 48 hours. Remove from vinegar mixture slice and serve.
• 5. NOTE; When a recipe call's for vinegar it is most likely white vinegar unless stated apple cider vinegar.

PICKLED BEEF TONGUE SANDWICH BY EDDIE

Steps:

• 1. Put all the ingredients from the brine into a large sauce pan and stir well over low heat until the salt and sugar has dissolved. Bring to a boil, turn off heat and let cool.
• 2. Place the tongue in a plastic container and pour the brine over the tongue using something to weigh down the tongue in the liquid. Refrigerate 4 to 5 days. On the 5th day remove the tongue from the brine and soak in fresh water overnight in the refrigerator.
• 3. Place the salted tongue in a pot along with the simmering ingredients, bring to a boil then reduce heat to low and simmer 3 to 5 hours depending on the size of the tongue. The tongue is ready when very soft. Peel away the rubbery lining.
• 4. Serve the tongue hot or cold with horseradish and mustard. For sandwiches slice thinly and use ray bread with plenty of horseradish and mustard.