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Syltelabber-(pickled pigs feet)




Source of Recipe


Northern European


Recipe Introduction


Clean the feet thoroughly. Use a brush to clean between hooves and heat them in hot water just enough to warm skin so bristles are easily removed. Use a twisting motion with both hands (1 hand forward-1 hand back) to remove bristles. they should remove easily, if not reheat.
Cut the feet in half lengthwise and thoroughly scrub with a bristle brush again. Cook in salted water to cover until tender yet firm. Cook vinegar enough to cover, with 1/2 cup sugar to each 3 cups vinegar and 1 cup water. Add pepper, whole allspice and a few cloves for seasoning. Pour this solution boiling hot over the prepared pigs feet in crocks or gallon jars. When cold, place in fridge until ready to use. Anywhere from 2 days to 2 weeks. These keep good in the vinegar. (up to 3 months).