Pickled Heart or Tongue1 beef/pork heart (cut into 4 pieces)or 1 beef tonguewater to cover meat1 tablespoon salt2 cups dark vinegar3/4 cup waterpepper1 teaspoon salt (If you prefer, you can add more to taste)1 Tablespoon pickling spiceCook heart meat in salted water approximately 1 hour or until done.(If you are using tongue, it will need to cook about 1 hour thenyou will need to peel the skin off the tongue, then cook the tonguean additional 2 hours or until it is done) Drain, cool, and slicethe meat. Pepper the meat generously. Combine vinegar, water,salt, and pickling spices and pour over the peppered meat. Bringto a boil and cool. Let it set overnight and eat. If you don'tthink you will eat it within a week, you can freeze it.This is from a Better Homes and Gardens Meat Cookbook first printed in 1959.
