How to Recipe Yummy Pickled Pig Trotters

Without fail making ultimate Pickled Pig Trotters easy, fast, practical.

Good Evening every body, at this time you get present recipe Pickled Pig Trotters with 12 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 12 stages of easy cooking Pickled Pig Trotters.

Ingredients for Pickled Pig Trotters

1. Prepare 8 lbs : split Pig trotters.

2. Prepare 1 Tbsp : Badia Complete Seasoning.

3. Needed 1 Tbsp : Adobo Seasoning.

4. Needed 1 Tbsp : Don Sazon pork chop seasoning.

5. Needed 2 Tbsp : onion powder.

6. Needed 16 : garlic cloves lightly crushed.

7. Needed 8 : sterilized one quart canning jars with bands and lids.

8. Prepare : Red food coloring (Optional).

9. Needed 1/4 cup : pickling salt.

10. Needed 16 : dehydrated arbol chiles.

11. Needed 3 quarts : white distilled vinegar.

12. Prepare 1 quart : water.

If all ingredients Pickled Pig Trotters it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Pickled Pig Trotters

1. Wash and rinse trotters.

2. Place trotters in large pot and cover with water and add seasonings. And 8 of the garlic cloves..

3. After pot comes to a boil remove any foamy impurities that come to top..

4. Cook until tender but not falling off the bone sbout 2 1/2 hours..

5. Remove from pot rinse with warm water to remove any residual fat and let cool..

6. Add two arbol chiles and one clove of garlic to each jar..

7. After the trotters are cool enough to handle pack jars evenly. And add 2 drops of red food coloring to each jar. (Optional).

8. Pour vinegar, water, and salt in a non reactive pot and bring to boil until salt dissolves..

9. Pour brine into jars leaving 1/4 inch head space..

10. Add lids and bands finger tight..

11. Process in water bath canner for 40 min. (start timer when water boils).

12. After processing, place on paper towels to cool. Make sure all lids have pulled down and sealed let jars rest for 7 days then enjoy. If you have a jar that does not seal store in refrigerator..

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