Pickled Pigs’ Feet (souse)
Pickled Pigs’ Feet (Souse)
4 pigs’ feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 tablespoons salt
1 tablespoon whole cloves
1/2 teaspoon black pepper
1 tablespoon broken cinnamon stick
Scrape and clean feet well and put on to boil in enough salt
water to cover.
Simmer for approximately 4 hours or until meat
separates from bones.
Mix stock in which meat was cooked with vinegar, salt, pepper
and spices.
Bring to the boiling point, and hold for 30
minutes.
Strain liquid to remove spices.
Place pieces of meat and chopped pickle in a flat dish or stone
jar and pour the sour liquid over it.
Chill in refrigerator until
perfectly cold.
Slice and serve.
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