1 beef tongue
2 c. vinegar
1/4 c. sugar
1 tsp. salt
1 tbsp. pickling spice
Cover tongue with cold water; simmer for 1 hour or until tender. Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering. Combine reserved broth with remaining ingredients. Place tongue in bowl or jar. Cover with vinegar mixture. Cover; chill for 48 hours. Remove from vinegar mixture; slice to serve.
(I'm guessing it's best to use beef tongue since cannibalism is frowned upon)
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