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)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

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

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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