Grandma Jennie's Pickled Heart And Tongue Recipe

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Grandma Jennie's Pickled Heart and Tongue

Christe Harwood

By
@charwood

Ilo Rhines - when butchering cattle nothing went to waste


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Rating:
★★★★★ 1 vote

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

Step-By-Step

1Pressure cook tongue for 1/2 hour in water. Cool, peel and slice. Do not save the water!
2Soak the heart in salt water overnight in the fridge. Cut into bite size pieces, trim fat.
3Put 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.
4When 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.

About this Recipe

Course/Dish: Meat Appetizers