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Pickled Pigs Feet Recipe

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This recipe for Pickled Pigs Feet is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boil in a pot:
1 1/2 lb pigs feet
1 bay leaf
2 tsp salt
1 tsp mustard seed
1/2 tsp tumeric
1/4 tsp ground sage
1 cup vinegar
1 cup water
1 tbsp onion powder
1/4 tsp turmeric

Put in the jar:
1/2 tsp mustard seeds
1 bay leaf (crumbled)
1 tsp cloves
1 clove garlic
1tsp onion powder
Directions:
Directions:
"Be sure and clean between the toes, cause you just cant tell where a hog has been. Put pigs feet in cold water. Scrape and clean well."
1. Take a fresh pigs foot (with hooves removed), and wash them well. Split lengthwise. Look them over and if you see any hair, burn it off.
2. Take a stainless steel pot and 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, add clove of garlic, cloves, mustard seed, onion powder, bay leaf (crumbled) and turmeric.
4. After the pig foot boils, simmer for 1 1/2 hours. 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 until just boiling. Pour over pig foot in jar. Top off with more vinegar if needed. Seal with lid. Let cool. Put into refrigerator for 5 to 7 days. Serve chilled or room temperature. Keep rest of jar refrigerated. Store as long as you would a jar of pickles.

 

 

 

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