Pickled Beef Tongue


When I was a kid, my parents always encouraged me to try many different types of food. I think the only food I didn’t like was onion and green peppers. When my mom made stuffed green peppers, she always made me a separate pot of the stuffing with the green pepper left out. I still do not like green pepper today. Dad was quite the outdoorsman. He loved fishing and hunting. One day he came home with a live baby squirrel. I don’t remember what happen that he had to save it by bringing it home, but he did. I think he let it go once it was old enough to take care of itself. I didn’t mind the squirrel in its cage, but I hated its sharp toenails when they put it on my back! Yes, we had squirrel for dinner many times too, just not that one. Dad even had a large bathtub size tank in our basement. I remember he tried keeping fish, like perch, alive in the tank. I don’t recall his success, but as a kid, I thought it was pretty cool. We went almost every weekend on a car ride. We went looking in Dads special locations and hunted wild mushrooms. I think my excitement stopped when my parents told my brother and me that they saw road apples on the side of the road. I was so excited and remember my parents laughing. As much as I hated that, I did the same thing to my kids. If you don’t know what road apples are, it has to do with horses. Because of my upbringing, I will try most any type of food. Bringing me back to this Pickled Tongue recipe. I tried Pickled Tongue years ago from my son’s Uncle Bill. It was so tender and delicious. I wish he was still alive so I could have his recipe. This recipe turned out pretty darn tasty too.


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Before you get grossed out, the skin of the tongue gets peeled off after simmering for 3 hours, it is pickled after that. Keep in mind, the tongue is a muscle making it very tender and I love it. So don’t judge me, it’s my parents fault!

Pickled Beef Tongue







  • 1 beef tongue
  • 4 cups water
  • 2 Tbsp salt (added to water)
  • 3 cups vinegar
  • 1 cup sugar (more or less to taste)
  • 2/3 cup dehydrated onions
  • 1 tsp pickling spices
  • 1 tsp mustard seeds
  • 1 bay leaf
  • 1 – 1/2 tsp dehydrated garlic


  1. In a large pan, boil tongue in salted water for 3 hours.
  2. Drain and let cool until you can handle it without getting burnt.
  3. Peel the skin from the tongue.
  4. Cut the tongue into bite size pieces. If you don’t want it tasting quite so pickled, leave the tongue whole or in larger pieces. I personally love the stronger pickled taste which is why I cut it into bite size pieces.
  5.  Mix the remaining ingredients in a nonreactive pan like stainless steel. Bring it to a boil, add meat and boil for 10 minutes.
  6. Cool and store in the refrigerator.





Categories: Pickled


  1. Thank you, this was a great guide! Just for reference- I thought a cup of sugar seemed a bit much (I like my pickled things with more of a vinegar bite, than sweet) , so I used half a cup, and it turned out great! I am making my second batch this evening.

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