pickled pigs feet

Name: Pickled Pigs Feet
Prep time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 good-sized boiled pigs feet with uppers; 1 qt. vinegar; 4 bay leaves; 1 Tbs. whole cloves; 1 Tbs. broken cinnamon sticks; 1/4 C. salt; 2 tsp. pepper; 1/2 lg. onion, cut into eighths; 1 blade of mace

(2 RATINGS)

25 Pinches 3 Photos

Russ Myers

Necedah, WI

Updated on Oct 2, 2012

A vintage recipe for a traditional American treat.

Rate

prep time 40 Min

cook time

method Canning/Preserving

yield 4 / 8 servings

Ingredients

4 good-sized boiled pigs feet with uppers
1 qt. vinegar
4 bay leaves
1 Tbs. whole cloves
1 Tbs. broken cinnamon sticks
1/4 C. salt
2 tsp. pepper
1/2 lg. onion, cut into eighths
1 blade of mace

How To Make pickled pigs feet

Step 1

Clean 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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