Beef Tongue Pickle

1 beef tongue

1 bay leaf

1 chopped onion

Chopped celery and carrots

Salt and pepper to taste

Add all ingredients to pressure cooker

Cover tongue with water or beef stock

Cook in pressure cooker for 2 hours or until tender

Leave tongue in the cooking liquid and let cool

While the tongue is cooling prepare the following pickling liquid

The measurements will change depending on how much tongue you are going to pickle.

1 cup cider vinegar

1 handful Pickling spices

¼ cup sugar (adjustable to taste)

Dried hot peppers (optional) (ONLY if you like spicy foods)

2 cups water

Combine all ingredients and heat to a boil

Let cool

Peel skin off of cooled tongue

Dice into bite sized pieces

Place tongue in cooled liquid in a sealable container (Glass jar preferred)

Add 1 chopped onion (optional)

Let sealed container sit in refrigerator for at least 2 days