Pickled Pigs Feet - cooking recipe

Ingredients

2 qt. vinegar
1 small red pepper
2 Tbsp. grated horseradish
1 tsp. whole black pepper
1 tsp. whole allspice
1 bay leaf

Preparation

Mix all together and bring to boiling point.
Scald, scrape and clean feet thoroughly.
Sprinkle lightly with salt and let stand for 4 to 8 hours.
Wash the feet in clean water.
Place them in hot water and cook until tender, but not until meat can be removed from the bone.
Pack feet into clean jars, leaving 1/2-inch headspace. Cover with boiling hot spiced vinegar; adjust lids.
Process in pressure canner at 10 pounds for 75 minutes for pints or quarts.