Ingredients with Measurements:
- 4 pigs' feet
- 2 cups white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 bay leaf
Special equipment needed:
- Large pot
- Glass jars with lids
- Tongs
Step-by-step instructions:
1. Rinse the pigs' feet under cold water and place them in a large pot.
2. Add the vinegar, water, sugar, salt, peppercorns, mustard seeds, onion, garlic, and bay leaf to the pot.
3. Bring the mixture to a boil over high heat.
4. 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 bones.
5. Remove the pigs' feet from the pot with tongs and let them cool.
6. Once cooled, remove the meat from the bones and cut it into bite-sized pieces.
7. Divide the meat among the glass jars.
8. Pour the pickling liquid over the meat, making sure it covers it completely.
9. Seal the jars with lids and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Boiling and simmering over low heat.
Serving size:
This recipe makes about 4 servings.
Nutritional information:
Calories per serving: 320
Fat: 12g
Protein: 25g
Carbohydrates: 25g
Sodium: 1600mg
Sugar: 23g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use brown sugar instead of white sugar.
- You can add other spices, such as cloves or allspice, to the pickling liquid.
Variations:
- You can add sliced jalapenos or other hot peppers to the pickling liquid for a spicy kick.
- You can add sliced carrots or other vegetables to the pickling liquid for added flavor and texture.
Tips and tricks:
- Make sure to rinse the pigs' feet thoroughly before cooking.
- Use tongs to remove the pigs' feet from the pot to avoid burning yourself.
- Let the pickled pigs' feet sit in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
Storage instructions:
Store the pickled pigs' feet in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickled pigs' feet can be eaten cold or reheated in the microwave or on the stove.
Presentation ideas:
Serve the pickled pigs' feet on a platter with sliced onions and mustard for dipping.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
Serve with crusty bread and a cold beer.
Suggested side dishes:
Serve with coleslaw or potato salad.
Troubleshooting advice:
If the pickling liquid is too sour, add more sugar to balance the flavors.
Food safety advice:
Make sure to store the pickled pigs' feet in the refrigerator and discard any that have gone bad.
Food history:
Pickled pigs' feet are a traditional Southern dish that dates back to the early 1900s.
Flavor profiles:
The pickled pigs' feet are tangy, sweet, and savory with a hint of mustard and onion.
Serving suggestions:
Serve the pickled pigs' feet as an appetizer or snack.
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