Cook four pig feet about four hours in water. Make brine of vinegar, salt, sugar, water and pickling spice. Heat to dissolve sugar and salt. Pack feet into jars. Pour brine over and refrigerate for two weeks before eating.
Ingredients
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4 pig feet
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1 cup vinegar
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2 teaspoons salt
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4 teaspoons sugar
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1/4 cup water
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1 teaspoon pickling spice (opt.)
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