Pickled Pigs' Feetpenndutch, pork 4 each pigs' feet 3 cup vinegar 1 each onion 12 each peppercorns, whole, black 6 each cloves, whole 1 each bay leaf 1 tablespoon salt Split the pigs' feet, scrub thoroughly and cover with cold water. Add the vinegar and bring to a boil. Skim off the top. Add seasonings and boil slowly for 2 hours. Cool in liquid and serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
