Pickled Pigs Feet
Source of Recipe
Linda Leone 1974
List of Ingredients
4 pigs feet, split in half
2 1/2 C vinegar
1 1/2 C water
2 C burgundy wine
2 onions, thinly sliced in rings
2 carrots, 1/4 inch dice
3-4 celery tops with the leaves
4 cloves garlic, in quarters
2 sprigs cilantro, minced
1/2 bell pepper, sliced
3 tblsp salt
1 tblsp whole peppercorns
1 tblsp whole allspice
3 limes, thinly sliced, with peel
1/2 thai pepper, slivered
1/4 tsp chili powderRecipe
Boil together the pigs feet, vinegar, water, salt, peppercorn, allspice and chili powder, 3-6 hours, or until the pigs feet split and joints are free and loose but the meat is intact. Remove pigs feet . Add wine and cook 8 minutes, add carrots.
Layer the bottom of a gallon jar or crock with 1 row onion rings and spoon some hot carrots in. add 1 piece celery, a few green peppers, 1-2 slices lime and the garlic. pack the pigs feet into jar or crock adding remaining ingredients as you pack. Pour the hot brine over and let cool. sample after 3 days to check progress. Store up to 3 weeks.
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