|by Daisy Garnett|
It all began one summer when Daisy set sail across the Atlantic from Florida to Portugal with four men.
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1 - 10 of 15 for pickled pigs feet
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Scrub pig's feet under cold running ... pig's feet to a bowl, or large jars and pour cooking liquid over them. Cool, cover and refrigerate. Makes 6 servings.
Place clean pigs feet into 4 quart ... refrigerate. Serve cold. VARIATION: Other parts of pig such as ankles, ears, tongue and heart may be substituted for feet.
Split the pigs' feet, scrub thoroughly ... bring to a boil. Skim off the top. Add seasonings and boil slowly for 2 hours. Cool in liquid and serve cold.
Starting with young pigs feet, clean and ... vinegar over while boiling. Cover the crock and set in cool place for 24 hours. Then refrigerate. Ready to eat.
Put pigs feet in large pot ... stick to pan. Remove bones and fill bowls with mixture and top with fresh garlic. Let cool in refrigerator. Yields 7 servings.
Split pigs feet. Scrub thoroughly ... point. Skim off scum that rises to top. Add remaining ingredients and simmer for 2 hours. cool in liquid and serve cold.
Clean and scrape pigs feet. Cut in ... prepared pigs feet. Place a plate with weight on it in a jar. Let stand one week before using. Keep in a cool place.
Mix all together ... point. Take clean feet that have been ... vinegar. Put cap on screwing band down firmly tight. Process jars in water bath for 90 minutes.
Wash pig feet in warm water. ... feet. Bake in hot 350 degree oven without a cover until tender. Turn pig feet 3 to 4 times during baking process. Serve hot.
Cover pig's feet with water. Boil ... minutes. Put pig's feet in half gallon jar. Pour broth mixture over pig's feet. Seal and let set 5 days before using.
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