Recipe: Pickled Pigs' Feet #2 (1970's)

This recipe is more involved and taken from a 1977 cook book written by Carla Emery's Old Fashioned Recipe Book (An Encyclopedia of Country Living.

Pigs' Feet - Clean the feet, make sure the toes and dew claws are removed and also the glandular tissue between the toes, the hair and any dirt.

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PICKLED PIGS' FEET

Cover with boiling water and simmer until tender, 2-1/2 to 3 hours.

In a large enamel pan combine:
1 quart (4 cups) vinegar
6 whole cloves
2 bay leaves
1 stick cinnamon
2 tablespoons salt (canning and pickling is best)
1/4 teaspoon ground black pepper
1/4 cup brown sugar
1 onion, sliced

Simmer one hour.
Strain liquid to remove spices.

Add 2 to 4 cups liquid in which pigs' feet have been cooked. Pour over feet and chill 2 days, if possible. This is right for 8 pigs' feet.

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CURED PICKLED PIGS' FEET

A fine brine to cure them is made by dissolving 1 pound un-iodized salt, 1/4 pound sugar and 1/4 ounce saltpeter* in 9 cups of water Keep them in the brine at least 15 days. Put a weighted plate over them to make sure that the meat is under the brine as long as 3 weeks.

When you want them for pickling remove and cook slowly until tender. Then chill and put in a jar with moderately strong vinegar. You can spice the vinegar to taste--bay leaves or allspice are fine, or spice as above. They will keep in the vinegar at least 3 weeks more and I'm sure you'll have them eaten by then.

*Call your local pharmacist and see if saltpeter is still available. I buy mine in Amish country, where I live.