Zultz - cooking recipe

Ingredients

1 kettle or pork hocks (as many as you want)
water to cover hocks
1 small onion
2 bay leaves
2 tsp. celery salt
1/2 tsp. black pepper
3/4 c. vinegar
1/2 c. sugar
2 tsp. heaping salt

Preparation

Boil
pork hocks with onion, bay leaves and celery salt.
Cook slowly for 2 hours or so.
Take hocks out of juice.
Pour juice into large bowl.
Cool until fat hardens on the top and then discard all the fat.
While pork hocks are still hot, cut up (removing all fat between skin and meat).
Discard this fat also. To every 4 cups of diced meat, skin, etc., add 3 cups of juice, pepper, vinegar, sugar and salt.
Bring to a boil for 2 minutes, stirring and tasting.
Pour into pans.
Remove bay leaves and cool.