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PICKLED PIGS FEET 3 c. water 1 c. vinegar 8 pigs feet 1/4 to 1 tsp. pickling spices 1/2 c. vinegar 2 tsp. salt 1/4 tsp. crushed black peppercorns Clean pigs feet thoroughly; put into cooking utensil and add water and vinegar. Simmer about 3 hours or until tender. Do not allow meat to fall from bones. Put pigs feet in a glass baking dish; skim all fat from broth and add remain- ing ingredients. Add more liquid if needed to bring total to about 3 cups. Pour broth over pigs feet; cover lightly and keep in refrigerator 3 to 5 days before serving. Under no circumstances seal pickled pigs feet. The protein and calcium can neutralize the acid in the vinegar and botulinus can thrive in the absence of air and acid. Serve pigs feet chilled. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!