SUBMITTED BY Joanna Stringer Goff
Pickled pig feet (a little soul food is good for the soul)
6 fresh pigs feet, split in half lengthwise
2 red chile peppers, fresh
1 medium onion, chopped
1\2 tablespoons salt
1 teaspoon peppercorns
1/2 tablespoon mustard seed
1/2 tablespoon coriander seed
1/4 teaspoon cloves
sliced ginger (not sure how much didn’t say)
3 bay leaves
white vinegar
water
2 jars (1 quart) with lids
large stainless steel pot
slotted spoon
2.Use fresh pigs feet
3.Prepare 1 quart jars for the storage of the pigs feet. Each jar should be cleaned to a sterile condition.
4.Give the pigs feet a good washing, burn off any hair.
5.Place pigs feet in large pot and add enough water to cover the meat. Bring water to a boil over medium-high heat. Reduce heat to a simmer and cook the pigs feet until tender, about 1-1/2 hours. Stir throughout the cooking process and remove any foam that forms in the pot.
6.Remove pigs feet from juice using a slotted spoon. Rinse meat under hot water to remove scum and excessive fat. Remove as many bones as possible to ensure your pigs feet will fit into the 1 quart jars. Also rewash your pot in order to cook the pickled vinegar.
7.Now to make your pickled vinegar. Just pour enough vinegar in the pot to cover the pigs feet. Next add onions, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves and slices of ginger root to the pot. Bring vinegar and ingredients to a boil, reduce heat and simmer for about 30 to 40 minutes.
8.After simmering add the pigs feet back to the pot. Bring to a full boil then turn off heat.
9.Using a slotted spoon remove each pigs feet from pot and place in a jar (three feet to each jar). Pour the pickled vinegar over the pigs feet and seal each jar.
Refrigerate sealed jars for 3 to 7 days….
I got to tell you the hair on the feet was not a happy thought. We buy from the grocery or butcher.
6 fresh pigs feet, split in half lengthwise
2 red chile peppers, fresh
1 medium onion, chopped
1\2 tablespoons salt
1 teaspoon peppercorns
1/2 tablespoon mustard seed
1/2 tablespoon coriander seed
1/4 teaspoon cloves
sliced ginger (not sure how much didn’t say)
3 bay leaves
white vinegar
water
2 jars (1 quart) with lids
large stainless steel pot
slotted spoon
2.Use fresh pigs feet
3.Prepare 1 quart jars for the storage of the pigs feet. Each jar should be cleaned to a sterile condition.
4.Give the pigs feet a good washing, burn off any hair.
5.Place pigs feet in large pot and add enough water to cover the meat. Bring water to a boil over medium-high heat. Reduce heat to a simmer and cook the pigs feet until tender, about 1-1/2 hours. Stir throughout the cooking process and remove any foam that forms in the pot.
6.Remove pigs feet from juice using a slotted spoon. Rinse meat under hot water to remove scum and excessive fat. Remove as many bones as possible to ensure your pigs feet will fit into the 1 quart jars. Also rewash your pot in order to cook the pickled vinegar.
7.Now to make your pickled vinegar. Just pour enough vinegar in the pot to cover the pigs feet. Next add onions, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves and slices of ginger root to the pot. Bring vinegar and ingredients to a boil, reduce heat and simmer for about 30 to 40 minutes.
8.After simmering add the pigs feet back to the pot. Bring to a full boil then turn off heat.
9.Using a slotted spoon remove each pigs feet from pot and place in a jar (three feet to each jar). Pour the pickled vinegar over the pigs feet and seal each jar.
Refrigerate sealed jars for 3 to 7 days….
I got to tell you the hair on the feet was not a happy thought. We buy from the grocery or butcher.
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