Storing Pickled Pigs Feet

Ingredients

• Pigs feet
• 60-grain vinegar
• 40-grain vinegar
• Coarse sea salt

Directions

1. Cure and boil the pigs feet until half done.

2. Split the pigs feet and place them in barrels (tierces).

3. Fill the barrels with 60-grain vinegar and store in a cool place.

4. Keep the top of the barrel covered with water to prevent drying.

5. After a week in the warm place, the pigs feet will become tender.

6. Repack the tender pigs feet in small packages with 40-grain vinegar for sale.