Pickled Heart and Tongue

Pickled Heart and Tongue


  • 1 beef/pork heart (cut into 4 pieces)/1 beef tongue
  • water to cover meat
  • 1 tablespoon salt
  • 2 cups dark vinegar
  • 3/4 cup water
  • pepper
  • 1 teaspoon salt (If you prefer, you can add more to taste)
  • 1 tablespoon pickling spice


Cook heart meat in salted water approximately 1 hour or until done. (If you are using tongue, it will need to cook about 1 hour then you will need to peel the skin off the tongue, then cook the tongue an additional 2 hours or until it is done) Drain, cool, and slice the meat. Pepper the meat generously. Combine vinegar, water, salt, and pickling spices and pour over the peppered meat. Bring to a boil and cool. Let it set overnight and eat. If you don't think you will eat it within a week, you can freeze it.

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