Pickled Tongue

I have a hard and fast rule that I won’t eat anything that could taste me back, so no pickled tongue for me. I realize this is a delicacy for some, and in many Jewish delis you will see tongue on the menu. It is also more common in Hispanic countries. It just isn’t something for me.

Pickled Tongue

1 tongue (washed)

7 to 8 cups of water

? 1/4 cup of salt

2 bay leaves

4 peppercorns

1 onion quartered

3 cloves

Cook 3 to 4 hours. Take from kettle and remove skin. Put tongue in large enough container (not metal) so broth will cover tongue. Weigh down with saucers. Refrigerate when cool.

2 thoughts on “Pickled Tongue

  1. I remember eating beef tongue growing up.. my mother would would add onions and mustard, making a sandwich spread.. I must admit it does not look very appetizing :)

  2. I use to make tongue all the time. It really tastes pretty good and makes great sandwiches. My dad was always lamenting the fact that his mother made the best tongue and he missed it as my mother wasn’t thrilled about it at all. So being the dutiful daughter that I tried to be, I made it for him. Remember, if you do made it, along with taking the skin off you have to remove the root as well. It’s a tough piece of grissle that attaches the tongue to the body. After I slice it (when cold), I like to saute’ it and season well before using in a sandwich. Bon appetite.

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