grandma jennie's pickled heart and tongue

How To Make grandma jennie's pickled heart and tongue

• 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.
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