Pickled Pig's Feet II

Recipe View 15 mins Prepare the Pig's Feet: In a large, heavy-bottomed pot, submerge the pig's feet in cold water. Bring to a rolling boil over high heat (approximately 15 minutes). Reduce heat and simmer for 2-3 hours, or until the feet are fork-tender. Periodically skim off any impurities that rise to the surface. This ensures a cleaner, more flavorful pickle.

Recipe View 20 mins Rinse and Debone: Once tender, drain the pig's feet and rinse thoroughly under hot running water to remove excess fat. While still warm (but cool enough to handle), carefully remove as many bones as possible. The meat will be very tender and easy to pull apart. (Approximately 20 minutes)

Recipe View 15 mins Prepare the Jars: Sterilize two 1-quart glass jars and lids. This is crucial for safe preservation. (Approximately 15 minutes)

Recipe View 5 mins Assemble the Jars: Divide the sliced chili peppers evenly between the two jars. Add the optional pickling spice blend, if using. Pack the deboned pig's feet into the jars, leaving about 1 inch of headspace at the top.

Recipe View 2 mins Prepare the Brine: In a separate bowl, whisk together the salt and white vinegar until the salt is completely dissolved.

Recipe View 5 mins Pour and Seal: Carefully pour the vinegar mixture over the pig's feet in each jar, ensuring they are completely submerged. Tap the jars gently to release any trapped air bubbles. Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip-tight.

Recipe View 1 hrs 12 mins Refrigerate: Refrigerate the sealed jars for at least 3 days, and preferably 1 week, before enjoying. This allows the flavors to meld and the pickling process to fully develop. The pickled pig's feet will keep in the refrigerator for up to 2 weeks.