Pickled pigs feet

• 1 1/2 lb pigs feet
• 1 bay leaf
• 2 tsp salt
• 1 tsp mustard seed, yellow
• 1/2 tsp turmeric
• 1/4 tsp ground sage
• 1 distilled white vinegar
• 1 water
• 1 tbsp onion powder
• 1/4 tsp turmeric
• 1/2 tsp mustard seeds, yellow
• 1 bay leaf, crumbled
• 1 clove cloves
• 1 clove garlic cloves
• 1 tsp onion powder

1. Take a fresh pigs foot, with hooves remove, and wash them well.
2. Have the foot be split lengthwise.
3. Look them over if any hair burn it off.
4. Take a stainless steel pot put the foot in it cover with water.
5. Add bay leaf, salt, mustard seed, turmeric, onion powder, and sage
6. To a clean sterilized jar, I used a 46 ounce one, add clove of garlic, clove, yellow mustard seed, onion powder, bay leaf crumbled and turmeric.
7. After the pig foot boils simmer for 1 and a half hour.
8. Skim top for foam and such.
9. After its simmered rinse the pig foot.
10. Remove all the bones you can.
11. Cut into small serving bites.
12. Place the boneless/ semi boneless pig foot into jar.
13. Heat a pint of vinegar till just boiling.
14. Pour over pig foot in jar.
15. Top of with more vinegar if needed.
16. Seal with lid.
17. Let cool.
18. Put into refrigerator for 5-7 days serve cold or room temperature.
19. Keep rest of jar refrigerated.
20. Store as long as you would a jar of pickles.
21. Hope you enjoy!

feet, bay leaf, salt, turmeric, ground sage, white vinegar, water, onion, turmeric, bay leaf, clove cloves, garlic, onion

Taken from cookpad.com/us/recipes/350349-pickled-pigs-feet (may not work)