SPICY PICKLED PIG FEET

I am really reminiscing this week, I woke up thinking about pickled pig feet. I haven’t eaten pickled pig feet in over forty years.

My great grandmother opened Lee’s Restaurant in Pacoima, CA. in the 1050s. Her bar was always full of pickled salty treats such as pickled onions,  pickled pig feet, pickled, boiled eggs, and spicy pickles.  These salty treats are called bar food because when they eat them the patron usually drinks more beer.

SPICY PICKLED PIG FEET

16 split pig feet, 3 celery stalks, cut in half, 1 cup white vinegar, 2 1/2 tablespoon red pepper flakes, 2 1/2 tablespoons dry onion soup mix, 1 teaspoon black peppercorn, 1 large onion, cut in the quarter, 1 whole garlic pod, 2 bay leaves, 2 small carrots, 4 whole cloves

Wash the feet; make sure the is no dark coloration or hair.  If there is any hair, burn it off. Get out a large, heavy pot, add the pig feet, and all the ingredients above to the pot.  Cover with water plus3-inches.  Turn the flame to high, bring to a rapid boil, reduce to a simmer and cook until the meat is tender and starts to come away from the bones.  Remove from the heat, allow to cool in the broth, cool the feet in the broth.  Drain the broth around the feet and set aside.

Get out a glass jar large enough for the feet. Add the feet to the jar.  Pour the broth to the jar along with 3 tablespoons white vinegar, 1 tsp yellow mustard seed, 4 bay leaves, 3 whole cloves, 2 celery stalks, cut in half, and then down the middle, 2 sprigs of fresh parsley, 2 tablespoons red pepper flakes, 1 tablespoon pickling spice, and 4 garlic cloves.  Refrigerated for at least 7-10 days before serving. This initial chilling enhances the flavor!  Store and serve the same way you would serve a jar of pickles.