/ Meat Appetizers
Grandma Jennie's Pickled Heart and Tongue
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 Grandma Jennie's Pickled Heart and Tongue