Pickled Pigs Feet
2 quarts vinegar
1 small red pepper
2 tablespoons grated horseradish
1 teaspoon whole black pepper
1 teaspoon whole allspice
1 bay leaf
Scald, scrape and clean the pigs feet thoroughly. Sprinkle lightly with salt and let stand for 4 to 8 hours.
Wash the feet well in clean water. Place in hot water on stove and cook until tender, but not until meat can be removed from bones.
Pack the feet into clean canning jars, filling to within 1/2-inch of the top of jar with boiling spiced vinegar. Put on cap, screwing the band tight.
Process jars in water bath for 90 minutes.
Meat and Fish Canning Recipes