Old Fashioned 9Day Sweet Pickles Recipe Granny's in the Kitchen

Pickled Beef Tongue Served as an appetizer Mexican Recipes

1/3 c red wine vinegar. 4 garlic cloves, peeled and finely chopped. Salt and pepper to taste. Chopped parsley or garden herbs (I used marjoram) for garnish. Method: cover tongue with water and bring to the boil. Lower heat to a simmer and add aromatics or pickling spices and bay leaves. Cover and cook one hour for each pound of tongue.

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Drain and rinse with fresh water, and drain the water again. Step 5: Bring out a large enamelware kettle and pour 4 cups of vinegar and 4 cups of sugar. Stir until the sugar dissolves completely. Then add 2 stick cinnamon and 1 tbsp of cloves. Step 6: Take out a small cloth bag or spice bag, tie cucumber pieces and place in the enamelware kettle.

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Thoroughly clean the beef tongue under cold running water to remove any impurities. Trim any excess fat or membrane from the surface of the tongue. Place the cleaned tongue in a pot of boiling water and simmer for approximately 15-20 minutes to help remove the outer skin. Once the skin is loosened, remove the tongue from the pot and peel off.

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Cover your beef tongue place it in a 250F oven for about 6 hours or until the meat is super tender and pulls apart when you tug at it with a fork. Remove the cooked meat from the oven and let it rest for about 10-15 minutes and then peel the skin off. If your meat is cooked all the way, the skin should come right off.

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Wash and remove most of the fat from the tongue or brisket. In a bowl, mix together the salt, spices, brown sugar, and garlic. Rub the mixture all over the meat. Place the meat in a large, nonmetal container that will fit in your refrigerator or a plastic zip-top bag. Dissolve the saltpeter in the warm water and pour over the meat.

Ripe Cucumber Tongue Pickles

Instructions. Toast the dried spices. Combine all the ingredients in a small pot that will fit the tongues snugly cover, and bring to a gentle simmer. Cook for 2 hours on the lowest heat possible, covered, until the lamb tongues are completely tender.

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Add 2 quarts (or more) water and vinegar until pickles are nearly covered. Tie pickling spices up in a cloth to resemble a bag and put down into cucumbers. Add sugars and boil just until tender. Do not overcook. When done, put into sterilized jars and seal with boiling hot lids, or process 10 minutes in a boiling water bath.

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1 3/4 oz of pickled walnuts, (homemade) chopped. 6. To make the devilled sauce, mix the mustard, horseradish, sriracha, worcestershire sauce and garlic pulp together then set aside. Place the double cream in a pan and bring to the boil, add the beef stock and reduce for 5 minutes. Then mix both together, taste and adjust seasoning accordingly.

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1 bay leaf. 6 garlic cloves. Boil tongue in salt water for 3 hours. Peel skin from the tongue. Mix remaining ingredients in a large, nonreactive pot and bring to a boil. Add meat and boil for 10 minutes. Cool and store in refridgerator for one week. Slice tongue thinly to serve.

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Leave a half inch space on the top of the jars. Remove any air bubbles. Secure the lid of the jar. Store in a cool, dark place for at least a year. If you don't have the time to cook pickles, you can buy store-bought ones. They are delicious, and can make a great gift. Another option is to make a refrigerator pickle.

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Instructions. Cut cucumbers into large strips or pieces. Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves. Add the cucumbers. Let stand at least 12 hours. Drain and rinse cucumbers. In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.

Old Fashioned 9Day Sweet Pickles Recipe Granny's in the Kitchen

Place tongue into pot, add water to cover. Bring to a boil, cook for five minutes. Pour off water. Add garlic, onion and water to cover. Cook for two and a half to three hours. Cool thoroughly before slicing.

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After brine period, drain, wash and soak the tongue in cold water, changing the water a few times over a period of 15-30 minutes or longer if too salty. Pressure cook for 25 minutes on high if using a stove top pressure cooker. A bit more if using an electric pressure cooker. Let the pressure cooker cool by natural means.

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4 lb beef tongue. 3 Tablespoons pickling salt. 1/2 cup warm water. Directions. Cut any excess fat from the tongue. Combine the salt, sugar, spices, and garlic, and rub the mixture well into the meat. Put the mean into a non-reactive container. Dissolve the saltpeter in the warm water.

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Toast the dried spices. Combine all the ingredients in a small pot, cover, and bring to a simmer. Cook for 3 hours, or until the lamb tongues are completely tender. Remove the tongues to a cutting board with a slotted spoon and allow them to cool until you can handle them, then peel with your hands or a paring knife.

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Place the salted tongue in a pot along with the simmering ingredients. Bring to a boil, then reduce the heat to low and simmer for 3.5 to 5 hours, depending on the kind of tongue and the size. The tongue is ready when it is very soft. Peel away the rubbery lining. Serve the tongue, both hot and cold, with horseradish and mustard.