Pickled Beef Tongue

1 beef tongue
3 C vinegar
4 C water
1 C sugar (to taste)
2 large onions, sliced
1 T garlic

Boil tongue in salt water for three hours. Peel skin from the tongue, slice into about 1/8” to1/4” thick slices.  Mix remaining ingredients in a large, nonreactive pot and bring to a boil.  Add sliced meat and boil for ten minutes.  Cool and store in refrigerator for one week.