Title: Pickled Pigs' Feet
Categories: Penn Pickle
Yield: 1 Servings

4		Pigs' Feet
3	c	Vinegar
1		Onion
12		Peppercorns, Black
6		Cloves
1		Bay Leaf
1	tb	Salt

Split the pigs' feet, scrub thoroughly and cover with cold water. Add the vinegar and bring to a boil. Skim off the top. Add seasonings and boil slowly for 2 hours. Cool in liquid and serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

previous

next