Pickled Pig'S Feet

1. 1

   Place pig's feet in a large container with cold water to cover. Soak 3 hours; scrub with a stiff brush. Rinse thoroughly.

2. 2

   Combine pig's feet, onion, celery, 1 bay leaf, salt, and pepper in a large Dutch oven with cold water to cover. Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender and separates from bones. Remove feet from cooking liquid with a slotted spoon. Place in a plastic, glass, or stainless steel container with a tight-fitting lid; set aside.

3. 3

   Strain cooking liquid through a sieve; discard vegetables and bay leaf. Set cooking liquid aside to allow fat to rise to surface. Remove fat, and discard. Set cooking liquid aside.

4. 4

   Combine vinegar, cloves, and remaining bay leaf in a saucepan. Bring to a boil; reduce heat, and simmer 1 minute. Add reserved cooking liquid, and bring to a boil.

5. 5

   Pour vinegar mixture over pig's feet to completely cover. (Additional water may be added to cover pig's feet, if necessary. ) Set aside to cool to room temperature. Cover and refrigerate 24 hours.

6. 6

   Remove pig's feet from vinegar mixture; serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.