PICKLED PIGS FEET

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Pickled Pigs Feet image

I grew up eating these but did not like the ones I could buy at the store.I finally found a recipe in an old James Beard cookbook at my local library so I could make my own.I use raw pork hocks instead of pigs feet because they have more meat in them.

Provided by Heidi C.

Categories     Pork

Time 4h30m

Yield 3 serving(s)

Number Of Ingredients 12

2 quarts water
2 carrots
2 onions
1 teaspoon thyme (dried)
1 bay leaf (whole)
2 teaspoons parsley flakes
1 tablespoon salt
12 whole black peppercorns (crushed)
6 pig's feet (split)
white wine or cider vinegar
2 garlic cloves
2 onions

Steps:

  • In a large stock pot or other large pot,put first 8 ingredients in the pot.Cut onion into pieces.Also cut carrot into pieces.
  • Bring to a boil and then simmer 15 to 20 minutes.
  • Add the pigs feet to the seasoned water.
  • Simmer pigs feet for 3-4 hours.
  • When time is up remove pigs feet and let cool enough to touch.
  • When cool put them in a bowl or canning jars.
  • with 2 sliced onion and 2 cloves sliced garlic divided between them(Garlic can be omitted if you dont like it) and any seasoning you want to add.
  • Heat white wine or cider vinegar and pour over pigs feet so they are covered completely.
  • Refrigerate for 3-5 days before eating.
  • Keep any left overs refigerated.

Nutrition Facts : Calories 887.6, Fat 48.1, SaturatedFat 13.6, Cholesterol 334.4, Sodium 2873.4, Carbohydrate 19.5, Fiber 3.3, Sugar 8.2, Protein 89.9

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