Grandma Jennies Pickled Heart And Tongue Recipes

Steps:

• 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.

Steps:

• Slice cucumbers about 1/8 inch thick.
• Pour salt over cucumbers.
• Pour enough boiling water over all to cover.
• Stir and let stand 8 hours or overnight.
• Drain and discard brine.
• In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
• Bring to a boil.
• Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
• Pour boiling vinegar mixture over cucumbers.
• Cover and let stand.
• Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
• Do not reheat when sugar is added.
• At the end of the 5th day, pickles are done and may be stored in covered jar.
• Do not seal jars.
• Pickles will keep indefinitely and get better with age.

Steps:

• Boil tongue in salt water for 3 hours. Peel skin from the tongue.
• Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
• Add meat and boil for 10 minutes.
• Cool and store in refridgerator for one week.
• Slice tongue thinly to serve.

Steps:

• 1. Cover tongue with cold water; simmer for 1 hour or until tender.
• 2. Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering.
• 3. Combine reserved broth with remaining ingredients. Place tongue in a bowl or jar. Cover with vinegar mixture.
• 4. Cover, chill for 48 hours. Remove from vinegar mixture slice and serve.
• 5. NOTE; When a recipe call's for vinegar it is most likely white vinegar unless stated apple cider vinegar.