Lucy's Pickled Heart and Tongue
By PutoPinoy on Saturday, July 14, 2007 At
Saturday, July 14, 2007
Directions:
Boil heart and tongue until tender. Trim and slice. Put some sliced onion in with meat before you pour over the vinegar mixture.
Mixture:
Boil together. Pour over meat. Keeps in refrigerator weeks.
Boil heart and tongue until tender. Trim and slice. Put some sliced onion in with meat before you pour over the vinegar mixture.
Mixture:
- 2 c. water
- 3 c. vinegar
- 1 c. sugar (or less)
- 4 1/2 tsp. salt
Boil together. Pour over meat. Keeps in refrigerator weeks.
