Pickled Pig's Feet

Instructions

1. Clean and prepare the pig's feet
   Rinse the pig's feet thoroughly under cold water. Scrub them well to remove any dirt or debris. Pat dry with paper towels. If not already split, ask your butcher to split them lengthwise, or carefully do it yourself with a sharp knife.
2. Simmer the pig's feet
   Place the cleaned pig's feet in a large pot and cover with cold water. Bring to a boil, then reduce heat to a simmer. Add 1 tablespoon of salt to the water. Simmer for about 3 hours, or until the meat is very tender and almost falling off the bone. Skim off any foam that rises to the surface during cooking.
3. Prepare the pickling liquid
   While the pig's feet are cooking, combine the white vinegar, apple cider vinegar, and water in a large saucepan. Add the sliced onion, garlic, bay leaves, peppercorns, salt, red pepper flakes, allspice berries, and mustard seeds. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let the pickling liquid cool to room temperature.
4. Drain and cool the pig's feet
   Once the pig's feet are tender, carefully remove them from the cooking liquid and place them in a colander to drain. Allow them to cool until they can be handled comfortably.
5. Pack and pickle
   Place the cooled pig's feet in clean glass jars or a non-reactive container with a tight-fitting lid. Pour the cooled pickling liquid over the pig's feet, ensuring they are completely submerged. Distribute the spices and aromatics evenly among the containers.
6. Refrigerate and mature
   Seal the containers tightly and refrigerate for at least 3 days before serving, allowing the flavors to fully develop. The pickled pig's feet will keep refrigerated for up to 2 weeks.