My great-grandmother opened Lee’s Restaurant in Pacoima, CA., in the 1950s. 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 a customer would eat these salty treats, they would usually drink more beer.
SPICY PICKLED PIG FEET
16 split in half lengthwise pig feet, 3 celery stalks, cut in half, 1 cup white vinegar, 3 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 plus 4-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. Drain the broth, set it aside.
Get out a large glass jug. Add the feet. Add 3 tablespoons apple cider vinegar, 1 teaspoon mustard seed, 4 bay leaves, 2 celery stalks, cut in half, then down the middle, 2 sprigs of fresh parsley, 4 tablespoons red pepper flakes, 2 tablespoons pickling spice, and 1 whole garlic head. Refrigerated for at least 7 days before serving. This initial chilling enhances the flavor! Store and serve the same way you would serve a jar of pickles.