Pickled Pig's Feet

Animals are here for us to use as food. When we butcher an animal, we try to utilize as much of that animal as possible for our food. The meat is processed in different ways, the hides are tanned for gloves, moccasins or clothing. What we do not use for our food becomes fare for the wild creatures that willingly clean up what is left. Nothing goes to waste. We even turn the feet of the pig into a delicacy that is offered in many establishments that serve beverages.

The first thing to do when making pickled pig's feet is to thoroughly clean the feet. To do that, scald them several times, then scrape them clean. I use a wire brush for cleaning. Make sure they are absolutely squeaky clean..Place them in a crock and sprinkle with canning salt. Let the feet stand for at least 8-hours. After that time, rinse them well with clean water.

Next, place the feet in a heavy pot and cover with water. Bring it to a boil and cook until the feet are tender, but not until the meat falls off the bones. In the meantime prepare the jars to put the feet in. They must be clean and free of chips. Be certain they are mason jars as they will go into a pressure cooker.

Next measure 2-quarts vinegar, 1-2 small red peppers, 2-tablespoons freshly grated horseradish, 1-bay leaf, 1-teaspoon each of whole black peppercorns and whole allspice. Bring this mixture to a boil. Pack the pig's feet into jars. Pour the boiling spiced vinegar over the feet leaving 1/2-inch head space at the top of the jar. Place caps and screw bands on the jars tightly. Place the jars in the pressure cooker and process for 30-minutes at 10-pounds of pressure.

Do not remove the jars from the cooker until the pressure has returned to normal. I store these in my pantry if all the jars sealed. Refrigerate after opening. Once the men get a taste of these the jar will be empty in no time.

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