Pickled Pig's Feet

• Pig's feet or pork hocks
• Bay leaf
• Salt for cooking water
• 2 cups broth
• 2 cups White Vinegar
• 1 tsp salt or to taste
• 1/4 cup sugar
• 2 Tbsp pickling spice in a bag

Instructions

1. Cook pig's feet or pork hocks a couple of hours in water to cover, until tender.
2. Add bay leaf and salt to water before cooking.
3. Remove hocks to a covered bowl.
4. For pickling solution: Boil broth, white vinegar, salt, sugar, and pickling spice (in a bag) for a couple of minutes.
5. Pour pickling solution over hocks.
6. Let stand for at least two days before eating.
7. If over 4# of hocks are cooked, you may need to double pickling solution.