Pickler Pigs' Ears, Chinese Style

• 2 pounds pigs' ears
• 3 slices ginger root
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup white vinegar
• 1 cup sugar
• 1 tablespoon ginger root
• 3 cloves garlic sliced
• 1 teaspoon salt
• 1 cup carrots sliced
• 1 each cucumbers chunked
• 1 each red onion chunked
• 1 each sweet red bell peppers chunked

1. Return to pot with water to cover and first 5 ingredients listed above.
2. Bring to a boil and simmer for 1 hour; let meat cool in liquid.
3. Discard liquid and cut ears into 1/2x1-inch slices.
4. In the meantime, bring 3 cups water to a boil with remaining vinegar, sugar, ginger, garlic salt and carrots.
5. Turn off heat when boiling point is reached.
6. Cool mixture to room temperature.
7. Then add cucumber, onion, bell pepper and sliced pigs' ears.
8. Chill in refrigerator for at least 4 hours to blend flavors.
9. Will keep for up to 1 week refrigerated.
10. Serve as an appetizer or a cold meat side dish.

ears, ginger root, white vinegar, sugar, salt, white vinegar, sugar, ginger root, garlic, salt, carrots, cucumbers chunked, red onion, sweet red bell peppers

Taken from recipeland.com/recipe/v/pickler-pigs-ears-chinese-style-45540 (may not work)