Recipe: Pickled Beef Heart or Tongue

I found one on the internet, couldn't find a recipe that said "pickled" in my old cookbooks. I did find a recipe for Spiced tongue. Since this other recipe calls for either heart or tongue, I am posting it also. Can you give anymore information for a search?
If your Mom had a strong ethnic background, perhaps a search in recipes of that ethnic group might bring something up. Here are both the recipes.

Pickled Heart or Tongue

1 beef/pork heart (cut into 4 pieces)or 1 beef tongue
water to cover meat
1 tablespoon salt

2 cups dark vinegar
3/4 cup water
pepper
1 teaspoon salt (If you prefer, you can add more to taste)
1 Tablespoon pickling spice

Cook heart meat in salted water approximately 1 hour or until done.
(If you are using tongue, it will need to cook about 1 hour then
you will need to peel the skin off the tongue, then cook the tongue
an additional 2 hours or until it is done) Drain, cool, and slice
the meat. Pepper the meat generously. Combine vinegar, water,
salt, and pickling spices and pour over the peppered meat. Bring
to a boil and cool. Let it set overnight and eat. If you don't
think you will eat it within a week, you can freeze it.This is from a Better Homes and Gardens Meat Cookbook first printed in 1959.

Spiced Tongue

Place one 3-to-4 pound beef tongue in Dutch oven. Cover with 3 quarts water. Add 16 whole cloves, 12 whole black peppercorns, 2 teaspoons salt, 6 bay leaves, and 1/4 cup vinegar. Cover and simmer until tender, allowing 1 hour per pound of tongue. Chill in liquid. Remove meat. Cut off gristle from large end. Peel off skin. Slice in thin crosswise slices. Makes 4 servings per pound.