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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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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Meat Appetizers