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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

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.

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