Ingredients with Measurements:
- 4 pigs' feet, cleaned and trimmed
- 2 cups white vinegar
- 2 cups water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
Special equipment needed:
- Large pot
- Mason jars with lids
Step-by-step instructions:
1. In a large pot, combine the vinegar, water, sugar, salt, and black peppercorns. Bring to a boil over high heat, stirring until the sugar and salt dissolve.
2. Add the pigs' feet, garlic, bay leaves, thyme, and rosemary to the pot. Reduce the heat to low and simmer for 2-3 hours, or until the pigs' feet are tender and the meat is falling off the bone.
3. Remove the pigs' feet from the pot and let them cool slightly. Once they are cool enough to handle, cut the meat into bite-sized pieces and discard the bones.
4. Strain the pickling liquid through a fine-mesh sieve and discard the solids.
5. Pack the pigs' feet into mason jars and pour the pickling liquid over them, making sure they are completely covered.
6. Seal the jars with lids and refrigerate for at least 24 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Protein: 30g
- Carbohydrates: 15g
- Fiber: 0g
- Sodium: 1500mg
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add sliced onions or carrots to the pickling liquid for extra flavor.
- Use different herbs and spices, such as coriander seeds or mustard seeds.
Tips and tricks:
- Make sure to clean and trim the pigs' feet before cooking.
- Let the pigs' feet cool slightly before cutting them into pieces.
- Use a large pot to ensure the pigs' feet are completely covered with the pickling liquid.
Storage instructions:
- Store the pickled pigs' feet in the refrigerator for up to 1 month.
Reheating instructions:
- Serve the pickled pigs' feet cold or at room temperature.
Presentation ideas:
- Serve the pickled pigs' feet on a platter with sliced onions and pickles.
Garnishes:
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with crusty bread and a cold beer.
Suggested side dishes:
- Coleslaw or potato salad.
Troubleshooting advice:
- If the pickling liquid is too strong, dilute it with water.
Food safety advice:
- Make sure to clean and sanitize all equipment before use.
- Store the pickled pigs' feet in the refrigerator at all times.
Food history:
- Pickled pigs' feet have been a popular snack food in the United States since the early 20th century.
Flavor profiles:
- Tangy, salty, and slightly sweet.
Serving suggestions:
- Serve as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A