Recipe - Pickled Pork Hockspigs Feet

3 pound Or more fresh pork hocks or
pigs feet
3 cup Water
3 cup White vinegar
2 Onions, quartered
6 Whole cloves
One half teaspoon Allspice
2 Bay leaves
4 teaspoon Salt
Few peppercorns
1 tablespoon Sugar

Wash the hocks/feet and fit into a deep Dutch oven. Cover with water and
vinegar. Bring to a boil and skim. Add onions, cloves, allspice, bay
leaves, salt, peppercorns and sugar. Cover and simmer until meat is tender
about 3 hours. Cool in the liquid then lift hocks/feet into a widemouthed
jar and pour enough of the liquid over them to cover. Keep chilled in the
refrigerator.
Posted to MMRecipes Digest V4 #020 by sewin hammer@imag.net on Sun, 19
Jan 1997.