Pickled Pig’s Feet Recipe

In a large pot, add pig’s feet and cover with water. Bring to a boil and cook for 10 minutes. Drain and rinse the pig’s feet.

In a separate pot, combine white vinegar, water, sugar, garlic, bay leaf, black peppercorns, salt, and crushed red pepper flakes. Bring to a boil and stir until the sugar is dissolved.

Add the pig’s feet to the pot with the vinegar mixture. Reduce heat to low and simmer for 3 hours, or until the pig’s feet are tender.

Remove the pig’s feet from the pot and let them cool. Place them in a jar or container and pour the vinegar mixture over them, covering completely.

Refrigerate for at least 24 hours before serving. The pickled pig’s feet can be stored in the refrigerator for up to 2 weeks.