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Pickled Pigs Feet

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Username: Bushman

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Pickled Pigs Feet
Pickled Pigs Feet

Pig feet pickled in vinegar with spices


Pig's feet
Clean, sterile jars with lids (big enough to fit the pig's feet)
Dutch oven
2 qt. vinegar
Salt
1 tsp. whole peppercorns
1 tsp. whole allspice
6 dry chilies 1tbs pepper flakes
1 or 2 bay leaves
1 or 2 onions, sliced


Clean and scrape the pig's feet completely. Put salt on the pig's feet and put them in the refrigerator at least 4 hours.
Remove the pig's feet from the refrigerator and clean off all the salt. Add the pig's feet to a Dutch oven and fill with water, making sure the water covers the pig's feet thoroughly because the pig's feet will swell when cooking.
Bring the water to a boil over high heat, then cover and reduce heat to low cooking for about an hour and a half. Check the pig's feet to make sure they do not overcook. They should be tender but the meat should still be attached to the bone.
Take the pig's feet out of the Dutch oven, rinse them off and pour out all of the water. Clean the Dutch oven thoroughly.
Pour the vinegar into the Dutch oven and mix in the rest of the ingredients. After bringing the vinegar mixture to a boil, reduce the heat and simmer for about 20 minutes.
Place the pig's feet into the pickling vinegar mixture. Bring the pig's feet and vinegar mixture to a boil.
Remove the pig's feet from the Dutch oven and place into jars. Pour the vinegar mixture into the jars making sure you cover the pig's feet completely. Screw on the lids to the jars tightly and put in a cool place for at least 3 days to a week before opening the jars.



Reader Response
Yes: 2 No: 0

greenorysters

GOOD

tallywacker

this totally disgusting!!

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