Hello, Good News! Welcome to our blog, where we share with you the best recipes for your health and taste buds. Today, we are going to show you how to make tongue pickles, a traditional dish that is popular in many cultures around the world. Tongue pickles are made from beef or lamb tongue that is cooked, peeled, sliced, and preserved in vinegar, salt, sugar, and spices. They are tangy, tender, and rich in protein, iron, zinc, and vitamin B12. Tongue pickles can be eaten as a snack, appetizer, or sandwich filling. They are also great for making salads, soups, stews, and casseroles.
In this article, we will tell you everything you need to know about tongue pickles, including their history, benefits, varieties, and tips. We will also give you a simple and easy recipe that you can follow at home. By the end of this article, you will be able to make your own tongue pickles and enjoy them with your family and friends. So, let’s get started!
The History of Tongue Pickles
Tongue pickles have a long and fascinating history that dates back to ancient times. The earliest evidence of tongue pickling comes from Egypt, where the pharaohs and nobles enjoyed eating tongue as a delicacy. They preserved the tongue in brine or wine to extend its shelf life and enhance its flavor. The Egyptians also traded tongue pickles with other civilizations, such as the Greeks and Romans.
The practice of tongue pickling spread to Europe during the Middle Ages, when meat was scarce and expensive. People used tongue pickling as a way to preserve meat and prevent spoilage. They also added herbs and spices to the pickling liquid to create different flavors and aromas. Tongue pickles became a staple food for peasants and soldiers, who ate them with bread and cheese. Tongue pickles were also popular among the royalty and nobility, who considered them a delicacy and served them at banquets and feasts.
The Influence of Jewish Cuisine
One of the most influential cuisines that contributed to the development of tongue pickles was Jewish cuisine. The Jews have a long tradition of eating tongue as part of their religious and cultural rituals. According to the Jewish dietary laws (kashrut), only certain parts of an animal are considered kosher (fit for consumption), and tongue is one of them. The Jews also have a special way of preparing tongue that involves soaking it in salt water, boiling it, peeling it, slicing it, and marinating it in vinegar and spices. This method creates a tender and flavorful tongue that can be eaten cold or hot.
Jewish tongue pickles have been widely adopted by other cultures around the world, especially in Eastern Europe, where they are known as zungenwurst (tongue sausage) or zungenfleisch (tongue meat). Jewish tongue pickles are also popular in North America, where they are often served as deli sandwiches with mustard and rye bread. Some famous examples of Jewish tongue pickle sandwiches are the Reuben sandwich (tongue pickle with Swiss cheese, sauerkraut, and Russian dressing) and the Rachel sandwich (tongue pickle with coleslaw and Swiss cheese).
The Influence of Asian Cuisine
Another influential cuisine that contributed to the development of tongue pickles was Asian cuisine. The Asians have a long tradition of eating tongue as part of their culinary diversity and creativity. They use different methods of cooking tongue, such as steaming, frying, grilling, braising, and smoking. They also use different ingredients to flavor tongue, such as soy sauce, ginger, garlic, chili, lemongrass, lime juice, and cilantro. These methods create a juicy and succulent tongue that can be eaten hot or cold.
Asian tongue pickles have been widely adopted by other cultures around the world, especially in Southeast Asia, where they are known as acar lidah (tongue pickle) or sambal lidah (tongue sambal). Asian tongue pickles are also popular in Latin America,
where they are known as lengua en escabeche (tongue in vinegar) or lengua al vinagre (tongue with vinegar). Some famous examples of Asian tongue pickle dishes are the Filipino kilawin na dila ng baka (tongue pickle with vinegar and onion) and the Indonesian soto lidah (tongue soup with coconut milk and spices).
The Influence of African Cuisine
The third influential cuisine that contributed to the development of tongue pickles was African cuisine. The Africans have a long tradition of eating tongue as part of their rich and varied gastronomy. They use different methods of cooking tongue, such as roasting, stewing, baking, and drying. They also use different ingredients to flavor tongue, such as palm oil, peanut butter, tomato, onion, curry, and bay leaf. These methods create a tender and tasty tongue that can be eaten hot or cold.
African tongue pickles have been widely adopted by other cultures around the world, especially in the Caribbean, where they are known as lengua en escabeche (tongue in vinegar) or lengua al vinagre (tongue with vinegar). African tongue pickles are also popular in the Middle East, where they are known as lahm al-lisan (tongue meat) or lahm al-hal (tongue pickle). Some famous examples of African tongue pickle dishes are the Moroccan mrouzia (tongue stew with honey and almonds) and the Ethiopian dulet (tongue mince with spices and butter).
The Benefits of Tongue Pickles
Tongue pickles are not only delicious, but also nutritious. They have many benefits for your health and well-being. Here are some of the benefits of tongue pickles:
They are high in protein
Tongue is one of the most protein-rich parts of an animal. It contains about 18 grams of protein per 100 grams of cooked tongue. Protein is essential for building and repairing muscles, bones, skin, hair, and nails. It also helps regulate hormones, enzymes, and antibodies. Protein also keeps you full and satisfied for longer, which can help you control your appetite and weight.
They are rich in iron
Tongue is one of the best sources of iron among animal products. It contains about 5 milligrams of iron per 100 grams of cooked tongue. Iron is vital for producing hemoglobin, the protein that carries oxygen in your blood. Iron also supports your immune system, brain function, and energy levels. Iron deficiency can cause anemia, which can lead to fatigue, weakness, pale skin, and shortness of breath.
They are good for your skin
Tongue is one of the best sources of zinc among animal products. It contains about 4 milligrams of zinc per 100 grams of cooked tongue. Zinc is important for maintaining healthy skin, hair, and nails. It also helps heal wounds, fight infections, and prevent acne. Zinc deficiency can cause skin problems, such as dermatitis, eczema, psoriasis, and alopecia.
They are low in fat
Tongue is one of the leanest parts of an animal. It contains only about 5 grams of fat per 100 grams of cooked tongue. Most of the fat in tongue is unsaturated fat, which is good for your heart and cholesterol levels. Unsaturated fat helps lower your LDL (bad) cholesterol and raise your HDL (good) cholesterol. It also helps reduce inflammation and blood pressure.
They are tasty and versatile
Tongue has a mild and pleasant flavor that can be enhanced by various seasonings and sauces. It also has a soft and smooth texture that melts in your mouth. Tongue can be eaten hot or cold, sliced or diced, plain or mixed with other ingredients. Tongue can be used to make sandwiches, salads, soups, stews,
casseroles, pies, and more. Tongue can also be paired with different types of breads, cheeses, vegetables, fruits,
and nuts. Tongue is a versatile ingredient that can suit any taste and occasion.
A Simple and Easy Tongue Pickles Recipe
Now that you know the history and benefits of tongue pickles, you might be wondering how to make them at home. Well,
you are in luck! We have a simple and easy recipe that you can follow to make your own tongue pickles. This recipe uses beef tongue as the main ingredient, but you can also use lamb tongue if you prefer. You will need the following ingredients:
| Ingredient | Amount |
|---|---|
| Beef or lamb tongue | 1 kg |
| Ingredient | Amount |
|---|---|
| Water | 4 liters |
| Salt | 1/4 cup |
| Bay leaves | 4 |
| Black peppercorns | 1 tablespoon |
| Garlic cloves | 4, peeled and smashed |
| Onion | 1, peeled and quartered |
| Vinegar | 2 cups |
| Sugar | 1/4 cup |
| Pickling spices | 2 tablespoons |
| Fresh parsley | A few sprigs, chopped |
| Fresh dill | A few sprigs, chopped |
| Glass jars with lids | 2, sterilized |
The steps to make tongue pickles are as follows:
- Rinse the tongue under cold water and pat it dry with paper towels.
- In a large pot, bring the water, salt, bay leaves, peppercorns, garlic, and onion to a boil. Add the tongue and simmer for about 3 hours, or until the tongue is tender and easily pierced with a fork.
- Remove the tongue from the pot and let it cool slightly. Peel off the skin and trim off any excess fat. Cut the tongue into thin slices and arrange them in a single layer in the glass jars.
- In a small saucepan, bring the vinegar, sugar, and pickling spices to a boil. Reduce the heat and simmer for about 10 minutes, or until the sugar dissolves.
- Pour the hot vinegar mixture over the tongue slices in the jars, making sure they are fully submerged. Sprinkle some parsley and dill on top of each jar.
- Cover the jars with lids and let them cool completely. Refrigerate the tongue pickles for at least 24 hours before serving.
- Enjoy your tongue pickles with bread, cheese, crackers, or any other accompaniment you like.
This recipe makes about 2 jars of tongue pickles that can last for up to 2 weeks in the refrigerator. You can also freeze them for up to 3 months.
Frequently Asked Questions About Tongue Pickles
What are the best types of tongue to use for pickling?
The best types of tongue to use for pickling are beef or lamb tongue. They have a mild flavor and a tender texture that work well with the pickling process. You can also use other types of tongue, such as pork, veal, or goat, but they may have a stronger flavor and a tougher texture that require more cooking time and seasoning.
How do I peel the tongue after cooking?
The easiest way to peel the tongue after cooking is to use a sharp knife or your fingers. You should peel the tongue while it is still warm, as it will be harder to peel when it cools down. You should start from the tip of the tongue and work your way towards the base. You should remove all the skin and any excess fat or gristle that may be attached to the tongue.
How do I sterilize the glass jars for pickling?
The simplest way to sterilize the glass jars for pickling is to wash them with hot soapy water and rinse them well. Then, place them in a large pot of boiling water and boil them for about 10 minutes. Alternatively, you can place them in an oven preheated to 180°C (350°F) and bake them for about 15 minutes. You should also sterilize the lids by boiling or baking them as well.
How do I store the tongue pickles after making them?
You should store the tongue pickles in an airtight container in the refrigerator. They will keep for up to 2 weeks in the refrigerator. You can also freeze them in freezer-safe containers for up to 3 months. You should thaw them in the refrigerator before serving.
How do I serve the tongue pickles?
You can serve the tongue pickles as a snack, appetizer, or sandwich filling. You can eat them cold or warm them up slightly in a microwave or a skillet. You can also use them to make salads, soups, stews, and casseroles. You can pair them with different types of breads, cheeses, vegetables, fruits, and nuts. You can also add some mustard, mayonnaise, ketchup, or any other sauce you like.
What are the health benefits of tongue pickles?
Tongue pickles are high in protein, iron, zinc, and vitamin B12. They are also low in fat and calories. They can help you build and repair muscles, bones, skin, hair, and nails. They can also boost your immune system, brain function, and energy levels. They can also prevent anemia, skin problems, and infections. They can also keep you full and satisfied for longer, which can help you control your appetite and weight.
What are the possible side effects of tongue pickles?
Tongue pickles are generally safe to eat, but they may have some possible side effects for some people. These include:
- Allergic reactions: Some people may be allergic to tongue or any of the ingredients used in the pickling process. They may experience symptoms such as itching, swelling, hives, rash, difficulty breathing, or anaphylaxis. If you have any known allergies, you should check the label of the tongue pickles before eating them. If you experience any allergic reactions, you should seek medical attention immediately.
- High blood pressure: Tongue pickles are high in sodium, which can raise your blood pressure and increase your risk of heart disease and stroke. If you have high blood pressure or any heart problems, you should limit your intake of tongue pickles and other salty foods. You should also check with your doctor before eating tongue pickles.
- Gout: Tongue pickles are high in purines, which are substances that break down into uric acid in your body. Uric acid can accumulate in your joints and cause gout, which is a painful form of arthritis. If you have gout or any kidney problems, you should avoid eating tongue pickles and other high-purine foods. You should also drink plenty of water to flush out the excess uric acid from your body.
Can I make tongue pickles without vinegar?
Yes, you can make tongue pickles without vinegar. You can use other types of acidic liquids to pickle the tongue, such as lemon juice, lime juice, apple cider vinegar, or wine vinegar. You can also add some honey or sugar to balance out the acidity and add some sweetness to the tongue pickles.
Can I make tongue pickles with other spices?
Yes, you can make tongue pickles with other spices. You can use any spices that you like or have on hand to flavor the tongue pickles. Some common spices that go well with tongue pickles are mustard seeds, coriander seeds,
cumin seeds, fennel seeds, cloves, cinnamon sticks,
star anise, cardamom pods,
and bay leaves. You can also add some fresh or dried herbs to the tongue pickles,
such as thyme,
rosemary,
oregano,
basil,
mint,
or sage.
Can I make tongue pickles with other meats?
Yes, you can make tongue pickles with other meats. You can use any meats that you like or have on hand to pickle them,
such as chicken,
turkey,
duck,
goose,
rabbit,
venison,
or pork.
You can also use other parts of an animal to pickle them,
such as liver,
heart,
kidney,
or brain.
You should follow the same steps as making tongue pickles,
but adjust the cooking time and seasoning according to the type and size of the meat.
Conclusion
Tongue pickles are a delicious and nutritious dish that has a long and fascinating history. They are made from beef or lamb tongue that is cooked,
peeled,
sliced,
and preserved in vinegar,
salt,
sugar,
and spices.
They are tangy,
tender,
and rich in protein,
iron,
zinc,
and vitamin B12.
They can be eaten as a snack,
appetizer,
or sandwich filling.
They are also great for making salads,
soups,
stews,
and casseroles.
They are easy to make at home with a simple and easy recipe that we have shared with you in this article.
We hope you enjoyed reading this article and learned something new about tongue pickles. We also hope you will try making your own tongue pickles and share them with your family and friends. If you liked this article,
please check out our other articles on our blog for more