Beef tongue, brown sugar, coarse sea salt, black peppercorns, juniper berries, cloves, carrot, onion, celery, and garlic create rich, tangy tongue pickles.
I’ll admit it — tongue pickles weren’t something I grew up eating. But the first time I tried them at a family gathering, I was completely hooked. There’s something unexpectedly comforting about that tender, flavorful beef tongue, slow-cooked and infused with a brine that’s both savory and slightly sweet. The spices give it that old-world charm that makes you feel like you’ve stumbled upon a recipe that’s been passed down for generations. Over time, making tongue pickles has become a kind of kitchen ritual for me, especially when I want to impress guests with something a little different (and honestly, it’s fun to see their faces when I say what it is — before they taste it and immediately ask for seconds!).
Why You’ll Love This Tongue Pickles Recipe
This is a recipe that surprises and delights, and here’s why it’s worth trying:
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Big flavor, minimal fuss — The brine does most of the work for you, infusing rich flavor while you go about your day.
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Unique and traditional — It’s not every day you get to serve a dish that feels like a connection to culinary history.
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Great for gatherings — Thinly sliced tongue with mustard or horseradish makes a fantastic sandwich filler or charcuterie board addition.
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Flexible serving options — Serve it hot or cold, in sandwiches, with pickles, or on its own.
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Freezer-friendly — The leftovers freeze beautifully for future meals.
Ingredient Notes
This recipe keeps things simple yet flavorful with a classic brine and aromatics.
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Beef tongue: The star of the dish — tender and rich when cooked properly.
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Brown sugar: Balances the salt and adds a subtle sweetness to the brine.
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Coarse sea salt: Essential for preserving and flavoring the meat.
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Black peppercorns, juniper berries, cloves: Provide warm, earthy spice notes.
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Bouquet garni: A bundle of herbs that gently infuses the broth.
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Carrot, onion, celery, garlic: Build a flavorful base during simmering.
How to Make Tongue Pickles — Step-by-Step
This recipe is all about slow brining and gentle cooking for maximum tenderness and taste.
Step 1: In a large saucepan, combine all the brine ingredients — water, brown sugar, sea salt, peppercorns, juniper berries, and cloves. Stir over low heat until the sugar and salt dissolve. Bring the mixture to a boil, then remove from heat and let it cool completely.
Step 2: Place the beef tongue in a container and pour the cooled brine over it. Use a weight to keep the tongue submerged. Cover and refrigerate for 4 to 5 days.
Step 3: On day five, remove the tongue from the brine and soak it briefly in warm water.
Step 4: Transfer the tongue to a pot with fresh water and the simmering aromatics — bouquet garni, chopped carrot, onion, celery, and halved garlic bulb. Bring to a boil, then reduce heat and simmer gently for 3.5 to 5 hours, depending on tongue size, until tender.
Step 5: Remove from the pot and let it cool slightly. Peel off the outer skin and slice thinly. Serve hot or cold with your favorite condiments.
Storage Options
Tongue pickles keep well in the refrigerator for up to 5 days, stored in an airtight container. For longer storage, freeze thin slices in portions wrapped tightly in plastic and foil for up to 3 months. Thaw in the refrigerator overnight before serving.
Variations and Substitutions
This recipe is flexible enough to suit your taste or pantry:
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Spice swap: Add bay leaves or star anise for a different aromatic profile.
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Sweeten the brine: Try adding a bit of honey or maple syrup instead of part of the sugar.
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Change the protein: This brine works well with other cuts like brisket or corned beef.
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Herb boost: Add fresh thyme or rosemary to the simmering pot for extra fragrance.
What to Serve With This Tongue Pickles Recipe
This dish shines in a sandwich with mustard and horseradish, but you can also serve it alongside roasted potatoes, crusty bread, or as part of a charcuterie board with cheeses, pickles, and olives. It’s a great addition to brunch spreads or cold platters for entertaining.
FAQ
Q: How do I know when the tongue is cooked through?
A: The tongue is done when it feels very tender when pierced with a knife or skewer, and the outer skin peels away easily.
Q: Can I reuse the brine for another batch?
A: It’s not recommended. The brine loses its preserving power after use and may harbor bacteria. Always prepare fresh brine.
Q: Is tongue pickles safe to freeze?
A: Yes! Slice and portion it, wrap well, and freeze for up to 3 months for best quality.
Tongue Pickles Recipe
Ingredients
- 1 calf or beef tongue
- 3 quarts water
- 9 ounces brown sugar
- 27 ounces coarse sea salt
- 1 teaspoon black peppercorns
- 1 teaspoon juniper berries
- 2 whole cloves
- 1 bouquet garni
- 1 carrot chopped
- 1 onion chopped
- 1 celery stalk chopped
- 1 garlic bulb halved
Equipment
- Large saucepan
- Large container or crock for brining
- Slotted spoon
- Cutting board
- Sharp knife
Instructions
- Step 1 Combine the water, brown sugar, sea salt, black peppercorns, juniper berries, and cloves in a large saucepan. Stir over low heat until the sugar and salt are fully dissolved. Bring to a boil, then remove from heat and allow to cool completely.
- Step 2 Place the beef tongue in a large container or crock. Pour the cooled brine over the tongue, ensuring it is fully submerged. Use a weight if needed. Cover and refrigerate for 4 to 5 days.
- Step 3 Remove the tongue from the brine and soak briefly in warm water.
- Step 4 Place the tongue in a large pot with fresh water and add the bouquet garni, carrot, onion, celery, and garlic. Bring to a boil, then reduce heat and simmer gently for 3.5 to 5 hours, depending on the size of the tongue, until very tender.
- Step 5 Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and slice thinly. Serve hot or cold as desired.
Notes
For longer storage, freeze sliced portions for up to 3 months.
