Pickled Pig's Feet

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 6 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Clean them well, boil until very tender, remove all the bones.
Chop the meat, add it to the water they were boiled in, salt to taste.
Add enough vinegar to give a pleasing acid taste, pour into a dish to cool.
When firm, cut in slices.
Or leave out the vinegar and serve catsup of any kind with the meat.
Or before cooking the feet, wrap each one in cloth and boil seven hours.
When cold take off the cloth and cut each foot in two pieces.
Serve cold with catsup or pepper sauce or horse-radish.
Or the feet may be put into a jar and covered with cold vinegar, to which is added a handful of whole cloves.--[A.
L.
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