Instructions

1. Start by making sure each jar is thoroughly cleaned out and sterile for the storage of pig's feet.

2. Give the pig's feet a good washing with cool water.

3. Cook the pig's feet. Put the feet in a large pot and add enough water to cover the meat. Over medium-high heat, bring the water to a rolling boil. Reduce the heat to a low simmer and cook pig's feet for about 1 hour and 30 minutes, or until tender. Make sure to stir during the boiling process often.

4. Use a slotted spoon or tongs to remove pig's feet from water. Rinse feet under hot water to remove excess fat and foam. Remove as many visible bones as possible so that you can fit the feet in jars.

5. Rewash your large pot to cook your pickled vinegar. Estimate about how much vinegar will need to cover the pig's feet and add the vinegar to the pot (you will add the feet later after your pickled vinegar is done). Put onions, bay leaves, peppercorns, cloves, mustard seeds, coriander seeds, and 2 slices of ginger root into the pot. Bring the ingredients to a rolling boil. Reduce heat and let simmer for 45 minutes.

6. After about 45 minutes of simmering, add the pigs feet back into the pot of pickled vinegar and spices. Bring this mixture to a full boil. After full boil has been reached, turn off the heat.

7. Remove each pig's foot with slotted spoon or tongs. Place as many will fit into the jars. Pour the pickled vinegar mix in the jar and seal tightly.

8. Allow the sealed jars to refrigerate for at least 3 to 7 days before eating.