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Jan. 11, 2011


Pigs feet 6
Boiling water 1 1/2 Cup (24 tbs)
Cider vinegar 3 Cup (48 tbs)
Salt 2 Tablespoon
Pepper 1/2 Teaspoon
Whole cloves 15
Cinnamon sticks 1 Tablespoon , broken
Chopped bread and butter pickles 1 1/2 Cup (24 tbs)


Scrape and clean pigs' feet.

Add boiling water to cover.

Cook until pigs' feet are tender, for about 4 hours.

Remove meat from bones, and cube.

Reserve 3 cups broth.

Add vinegar, salt, pepper, and spices to broth.

Simmer for 30 minutes.

Put meat and chopped pickles into a shallow dish.

Pour broth over mixture.

Chill until firm.

Cut into slices and serve with dark bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 270 Minutes
Ready In: 270 Minutes
Servings: 6