I grew up on corned (pickled) tongue and have corned it myself many times. It is, of course, the classic Jewish Deli meat. The recipe is the same for making corned beef.

I use the recipe from "The Complete Book of Home Preserving" by Ann Seranne, 1953.

Dissolve 1/2 tsp. saltpeter in 1/4 c. lukewarm waer. Add 2 Tbl brown sugar, 2 cloves garlic, sliced, 1 Tbl mixed pickling spices, and 1 c. salt dissolved in 2 qts. water. Pour the brine over a 5-6 lb brisket (for corned beef) or several beef tongues in a stone crock (or stainless steel pot) and cover the meat with a weighted plate to keep it under the brine. Let the meat stand in the brine in a cool place for about 3 weeks, turning the meat occasionally and removing any scum.

Now, I've made this for all these years and never used the saltpeter. After all, you boil tongue for several hours, and if that doesn't kill any possible botulinus toxin, I don't know what would. And my ancestors surely made this without saltpeter.

I also grew up with it and have used a recipe out of "False tongues and sunday bread"......have changed it quite a bit
the original is called 'Pickled Tongue"
but this is what I do for 2 tongues
6 T coarse salt
2t saltpeter
1t blk pepper
12 cloves garlic 6 bay leaves
1 c sliced onoin
2 t thyme
3 cloves
2 chili guajillo seeds and stem removed

ut all in zip lock bag for 3 to 4 days

cook for 3 to 4 hours on a low simmer
peel the tongues while warm
serve warm with boiled potatoes and horseradish
or cold sliced on dark rye or pumpernickle with mustard

this is a no brainer recipe and makes all the polish, german and russian ones arcatic.............

enjoy.charlotte...sorry it has been so long\

Thank you both so much for responding. I was wondering at what point to peel this thing. After cooking, I see.

Judi

What, peel the tongue!!! You mean you don't eat the skin? (Marzhere ask's sheepishly because Marz likes that part)...

Only had boiled and corned, but will probably eat it any way it's prepared.

Well, actually I just assumed you peeled it; it's pretty gross looking. Is it personal preference? What would be considered traditional?

Judi

Yes, peel it! My way is to boil the tounges whole in water with a half jar of pickle spices. Peel the white outer skin off after the boil. There is a dark under skin and I leave that on (deli tounge has it). From there it goes into white 5% acid vinegar with the other half of the pickle spices and into the fridge. About three weeks and it is well pickled.

My way is not an offical proven safe way but I've had it for years and have yet to have a problem with it. I use the fridge and full strength vinegar so it would take a pretty tough bug to live. Have also pickled hearts and chicken gizzards that way. Trim the fat from the hearts and make sure you get the stones out of gizzards.

Like pickled bologna only much better!

: )
lyra