Pickled Pigs Feet

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   Cook

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   4 front pigs feet until you can take the meat off the bones

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   (use enough water to cover them).

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   Add a few Whole Spice, and

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   a

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   piece of onion, just to give it flavor.

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   Drain the soup off the meat, straining out the onion and spices. Cut up

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   the meat

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   into fairly small pieces, and put into separate dish, salt and pepper it as you like.

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    (We always put a little garlic powder,

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    just

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    a little, or use a piece of garlic with onion

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    when cooking

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    meat.)

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    Then pour the soup back over the meat,

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    but just enough to cover the meat.

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    Stir well, and set it on the cabinet or table until it cools.

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    Scrape off the fat or

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    grease, and discard that.

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    Cover the meat and soup mixture with

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    a

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    lid, put into the refrigerator (not freezer) until it settles good, or is firm, and can be sliced.

No additional tips available.