Grandma Jennie's Pickled Heart and Tongue

Grandma Jennie's Pickled Heart And Tongue

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Christe Harwood


Ilo Rhines - when butchering cattle nothing went to waste


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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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About Grandma Jennie's Pickled Heart and Tongue

Course/Dish: Meat Appetizers

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