Southern Pickled Pigs Feet Food

PICKLED PIG'S FEET II

Steps:

• In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
• Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.

SOUTHERN STYLE PIGS FEET

Steps:

• First step is to make sure that the pigs feet are thoroughly washed.
• Next, add the pigs feet into the slow cooker.
• Now add in the onions, garlic, seasonings, cubes, and water.
• Place the lid on top of the slow cooker.
• Set the heat to high, and let cook for six hours.
• Serve, and enjoy with your favorite southern sides.

SOUTHERN STYLE PIGS FEET

Steps:

• Place all ingredients in large dutch oven. Add water to cover pigs feet. Boil until tender. Add more water if necessary. Serve with cornbread.

PICKLED PIG'S FEET I

Steps:

• Rinse feet well, pat dry with paper towels and place in a large saucepan. Add enough water to cover and stir in 1 tablespoon of salt. Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones.
• Remove meat from bones and place in a shallow dish or bowl. Set aside. Drain saucepan, reserving 2 cups of cooking liquid. In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices. Bring to a boil and boil for 35 minutes.
• Strain liquid and reserve. Pour reserved liquid over the top of the meat. Cover and refrigerate. Chill for at least 10 hours before serving.

PICKLED PIGS FEET

Steps:

• In a large stock pot or other large pot,put first 8 ingredients in the pot.Cut onion into pieces.Also cut carrot into pieces.
• Bring to a boil and then simmer 15 to 20 minutes.
• Add the pigs feet to the seasoned water.
• Simmer pigs feet for 3-4 hours.
• When time is up remove pigs feet and let cool enough to touch.
• When cool put them in a bowl or canning jars.
• with 2 sliced onion and 2 cloves sliced garlic divided between them(Garlic can be omitted if you dont like it) and any seasoning you want to add.
• Heat white wine or cider vinegar and pour over pigs feet so they are covered completely.
• Refrigerate for 3-5 days before eating.
• Keep any left overs refigerated.

PICKLED PIGS' FEET OR SOUSE

Steps:

• 1. scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat will separate from the bones. Remove from pot, allow to cool, and chop the meat.
• 2. Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point and hold for 30 minutes. Strain liquid to remove spices.
• 3. Place pieces of meat and chopped pickle - sour or dill? - in a flat dish or stone jar and pour sour liquid over it ( I guess the 2 cups stock in recipe). Chill in the refrigerator until perfectly cold. Slice and serve.

PICKLED PIGS FEET

Steps:

• Wash pig's feet well. Cover with cold, salted water. Soak.
• Drain. Place in a stockpot. Cover with cold water and simmer 1 hour.
• Add vinegar, onion, bay leaves, paprika, red pepper, cloves, dry mustard, celery seed, marjoram, salt and pepper to season. Simmer until tender.