Grandma Jennie's Pickled Heart and Tongue

Grandma Jennie's Pickled Heart And Tongue Recipe

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Christe Harwood


Ilo Rhines - when butchering cattle nothing went to waste

★★★★★ 1 vote


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beef tongue
beef heart
bay leaves
whole allspice
1/2 c
1 pkg
lemon jello

How to Make 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.

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About Grandma Jennie's Pickled Heart and Tongue

Course/Dish: Meat Appetizers

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