Pickled Pigs Feet (Pickling)
This is a traditional recipe that people either love or hate. It adapts well to minor tinkering, so add spices according to your personal taste.
- 6 pigs feet, halved salt to taste
- 2 quarts vinegar
- 1 small red pepper
- 2 tablespoons grated horseradish
- 1 teaspoon whole black pepper
- 1 bay leaf
- 2 whole cloves garlic
Scrape and scald pigs feet. Sprinkle lightly with kosher salt. Let stand for 6 hours. Rinse well in clean water.
In a large pot, cook the feet in water until tender.
Make the vinegar stock with remaining ingredients except garlic. Bring to a boil. Pack feet into canning jars.
Fill jars with boiling spiced vinegar, leaving 1/2" headspace. Clean rim, cap, and tighten the band.
Process jars in pressure canner for 30 minutes at 10 pounds of pressure.