pickled pigs feet
(2 ratings)
A vintage recipe for a traditional American treat.
►
(2 ratings)
yield
4 / 8 servings
prep time
40 Min
method
Canning/Preserving
Ingredients For pickled pigs feet
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4 good-sized boiled pigs feet with uppers
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1 qt. vinegar
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4 bay leaves
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1 Tbs. whole cloves
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1 Tbs. broken cinnamon sticks
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1/4 C. salt
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2 tsp. pepper
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1/2 lg. onion, cut into eighths
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1 blade of mace
How To Make pickled pigs feet
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1Clean feet carefully and cover with hot water. Simmer until meat will separate from bones, then remove carefully with skimmer. Place in stone jar, taking out the largest bones. Save the water for later use and let cool. Heat vinegar with bay leaves, cloves, cinnamon, salt, pepper, onion, and mace. Simmer slowly for 45 minutes but do not boil at any time. Remove cake of fat from top of saved cooking water. Add about 1 quart of the water to vinegar; if vinegar is not very strong, use less water. Strain liquid through a sieve and pour over meat in jar. Chill 2 days.
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