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Pickled Pork Hocks/pigs Feet

3 lb Or more fresh pork hocks or pigs feet
3 c Water
3 c White vinegar
2 Onions, quartered
6 Whole cloves
1/2 ts Allspice
2 Bay leaves
4 ts Salt
Few peppercorns
1 tb 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 wide-mouthed jar and pour enough of the liquid over them to cover. Keep chilled in the refrigerator.




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