Name: Storing Pickled Pigs Feet
Ingredients: Pigs feet; coarse sea salt; 60-grain vinegar; 40-grain vinegar; water

Storing Pickled Pigs Feet

Ingredients

Directions

Salt and cure the pigs feet, then boil them until half done.
Split the pigs feet and place them in barrels.
Fill the barrels with 60-grain vinegar and store in a cool place.
Keep the top of the barrel covered with water to prevent drying.
After a week in the warm place, repack the pigs feet with 40-grain vinegar for market.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.