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Pickled Pig's Feet II

SUBMITTED BY: RONBZ2      PHOTO BY: Java_Girl

"Try this simple, spicy treat of pickled pig's feet! Your guests will squeal with delight!"
PREP TIME  10 Min
COOK TIME  2 Hrs
READY IN  3 Days 2 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 2 quarts
    
About  scaling  and  conversions

INGREDIENTS

  • 6 pig's feet
  • 2 fresh red chile peppers
  • 2 tablespoons salt
  • 2 cups white vinegar

DIRECTIONS

  1. 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.
  2. 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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2005 by wormchef
i don't remember a time when i tasted a foot of a pig more delicious. might i suggest enhancing this family favorite by creating a "pig-in-the-blanket" with the pickled pig foot. i recommend using whole wheat wonder bread as the "blanket." it is simple and delicious, and the whole wheat cuts down on the carbs (vs. regular white bread).

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2003 by PORRECAA
You cant tell the difference between the store bouhgt ones. REALLY!!!!!!!!!!!!!!!!!!!!!!!!!!!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by RONBZ2
Just like in the store bought ones

3 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 169

  • Total Fat: 10.3g
  • Cholesterol: 83mg
  • Sodium: 2351mg
  • Total Carbs: 1.4g
  •     Dietary Fiber: 0.2g
  • Protein: 16.3g

VIEW DETAILED NUTRITION

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