Pickled pigs feet
As a child I had pickled pigs feet. My oldest granddaughter loves them she takes mine away from me. As a person growing up in the southern part of the United States, this is definitely a favorite! I hope if you do try that you enjoy, it isn't for everyone. You will never know if you never try! I hope you will!
Pickled pigs feet
As a child I had pickled pigs feet. My oldest granddaughter loves them she takes mine away from me. As a person growing up in the southern part of the United States, this is definitely a favorite! I hope if you do try that you enjoy, it isn't for everyone. You will never know if you never try! I hope you will!
Cooking Instructions
- 1
Take a fresh pigs foot, with hooves remove, and wash them well. Have the foot be split lengthwise. Look them over if any hair burn it off.
- 2
Take a stainless steel pot put the foot in it cover with water. Add bay leaf, salt, mustard seed, turmeric, onion powder, and sage
- 3
To a clean sterilized jar, I used a 46 ounce one, add clove of garlic, clove, yellow mustard seed, onion powder, bay leaf crumbled and turmeric.
- 4
After the pig foot boils simmer for 1 and a half hour. Skim top for foam and such. After its simmered rinse the pig foot. Remove all the bones you can. Cut into small serving bites.
- 5
Place the boneless/ semi boneless pig foot into jar. Heat a pint of vinegar till just boiling. Pour over pig foot in jar. Top of with more vinegar if needed. Seal with lid. Let cool. Put into refrigerator for 5-7 days serve cold or room temperature. Keep rest of jar refrigerated. Store as long as you would a jar of pickles.
- 6
Hope you enjoy!
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Comments (4)
I have been trying to find a recipe like when I was a kid that doesn't make the liquid around the pigs feet jelly. I cannot tell by the pictures but is the liquid around the feet jelly after settling or still remains as liquid? Thanks!