Here’s a recipe I’ve used for many years. Not quick, but oh so tasty. This is more of a German version than a Southern Soul-food recipe.4 Pig’s Feet, Hocks, etc.1 tsp. Cloves
1-1/2 tsp Pickling Spice
4 cups White Vinegar
2 tbsp. Kosher Salt (not regular table salt)
1 Onion, chopped
Cover pig’s parts with water. Add 1 tbsp salt. Bring to a boil, reduce heat and simmer until meat starts to separate from the bone (2 hours or more). Strain broth through cheesecloth or coffee filter. Combine strained broth, spices, vinegar and onion. Simmer mixture 30 minutes. Put pig’s parts in half gallon jar. Pour broth mixture over pig’s feet. Seal and let set at least 5 days in a cool place before using.
Enjoy….
When I was about 4 years old, we were really hurting for money. On New Years Eve my dad went to a liquor store to see what he could find to eat… it was the only store open that night. The next day we ate pop corn, pickled pigs feet and a salad for our New Year’s dinner. We thought it was such a treat that we asked for it the next year and for many years after.
~Lynda
Wow,.. Blessings become traditions with children lol… I just remember it being a staple in my home growing up… We ate it with potato salad and potato’s were a necessity also lol, it’s one of those “if life gives you lemons” kind of things I guess… Maybe I will post my Family Chitterlings recipe
… Something uncommon but awesome! Thanks PIX..
This is one of those memory dishes that I crave. My mother’s version’s more Asian than either German or Southern, slow cooked with lots and lots of ginger.
sounds yummy…I have to try that version..thanks