Pig's Feet (1)
Chilis dry (3)
- Prepare jars sufficient to hold the feet. They should be as sterile as
possible (a thorough cleaning with a strong disinfecting cleanser like
Comet or an even stronger "institutional" version seems to do fine).
- Wash PIG FEET well to remove all bone particles. Put them into
a large pot and cover with water by about 2 inches or more as they'll
swell a bit. An 8-quart pot is sufficient for 6 pounds. Bring the pot to
a boil over high heat for a few minutes, then dump it all out in the
sink and rinse the crud off the feet.
- Clean the pot and put the Pig Feet back in with water to cover.
Bring to a boil, turn down the heat and simmer covered until tender but
not overdone. That should be about 1-3/4 hours (some recipes call for
cooking far too long). Sample to see when you have the desired consistency
it should be possible to pull out the large bones, but not too easily. A
little more cooking is good for edibility but bad for appearance.
- Drain the Pig Feet. Rinse any scum off them and remove any
bones that are loose and not serving any purpose.
- Clean the pot and return the Pig Feet. Pack them down, then
pour in enough VINEGAR to just about cover. Remove the
Pig Feet again and set aside.
- Cut ONION into lengthwise wedges and stir into the Vinegar,
then stir in all Spices. Bring to a boil and simmer for about 20
- Put the Pig Feet back in and bring to a full boil. Turn off
heat and with tongs, transfer the Feet into the sterile jars. Pour the
pickle vinegar over to cover. You can strain it or not, as you wish. If
you have extra pickling vinegar save it in a separate jar for topping
off as you remove pig's feet from the jar.
- Cover jars tightly and let sit in a cool place for 3 days or more
before you start eating them (yeah, sure, like you're going to be able
to do that).