1eachcarrot, onion, and a rib of celery, cleaned and roughly chopped
2Tablespoonssea salt
1quartcider vinegar
2quartmeat stock
1quartbarley malthoney, molasses, sorghum molasses, or 2 lb brown sugar
2teaspoonspink salt
Aromatics (can be adjusted to what you prefer)
1sprig of rosemary
5sprigs of thyme
2bay leaves
Zest of one orange
1bulb garlichalved
1/4cupchopped fresh ginger
1tspred pepper flakes
Optional Dried Spices
1/2inchpiece of cinnamon
2whole star anise
5allspice berries
1Tablespoonmustard seed
Instructions
Toast the dried spices.
Combine all the ingredients in a small pot, cover, and bring to a simmer.
Cook for 3 hours, or until the lamb tongues are completely tender.
Remove the tongues to a cutting board with a slotted spoon and allow them to cool until you can handle them, then peel with your hands or a paring knife.
Transfer the lamb tongues and their liquid to a container, seal tightly, label and date, then allow the tongues to age for 5 days completely covered by the pickling liquid.
After five days, you can remove the lamb tongues, slice, and eat.
If you are not going to eat the pickled tongues right away, make sure to leave them underneath the pickling liquid in an airtight jar, or store them in a freezer, tightly wrapped in plastic, labeled and dated. If you want to freeze the tongues for storage, you may want to leave the skin on to help resist freezer burn.
Notes
Any tongue can be pickled using this method. Beef tongues and pork tongues are the best alternative to lamb.