Pickled Pigs Feet

Pickled Pigs Feet

Ingredients:
2 quarts vinegar
1 small red pepper
2 tablespoons grated horseradish
1 teaspoon whole black pepper
1 teaspoon whole allspice
1 bay leaf

Directions:
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.
Pickled Pigs Feet 249
Pickled Pole Beans
30 to 40 fresh, young Kentucky Wonder pole beans
Red pepper
Cloves garlic
Fresh heads dill weed
Cider vinegar
Water
Salt
Sterilize pint jars and tops and vertical pack beans. To each pint add 1/2 teaspoon red pepper, 1 or 2
cloves garlic, and 1 head fresh dill. For each pint bring to a boil a solution of 1/2 cup cider vinegar, 1/2
cup water and 1 tablespoon salt. Fill jars of beans with boiling solution and seal at once, preferably in
boiling water bath for 5 minutes. Do not open for at least 3 weeks.
Serve as an hors d'oeuvre or condiment.
Serves 10.
Pickled Pole Beans 250
Pickled Red Beet Eggs