"Hunger is the best sauce in the world."--Cervantes

Pickled Pigs Feet Recipe

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This recipe for Pickled Pigs Feet, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Warns Schoenfeld (4/3/1900-2/13/1994)
Added: Friday, June 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 pigs feet (from your butcher or meat market)
3 C. vinegar
1 large onion
12 whole peppercorns
6 whole cloves
1 bay leaf
1 T. salt

Directions:
Directions:
1) Split feet, scrub thoroughly or remove skin.
2) Cover with cold water in large kettle.
3) Add vinegar and bring to boil. Remove scum as it accumulates and discard.
4) Add remaining ingredients and boil slowly for two hours.
5) Cool in liquid and refrigerate. (Liquid will jell.)
6) Serve cold.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This recipe was submitted by Anna's daughter, Lorraine Dumke. She says it probably came from Aunt Anna's Mother, Dora Unzelman Warns.

 

 

 

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