Pickled Pigs' Ears
Ingredients
- 4 qt. Water
- 1 Tbs. alum
- 2 C. distilled white vinegar
- 2 C. granulated sugar
- 1 tsp. salt
- 2 lb. pigs' ears
Directions
Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool. Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved. Remove from the heat and cool. Boil the remaining 2 quarts water and drop in the pigs' ears. Boil for 20 minutes. Remove the pigs' ears and cut them into lengthwise slices 1/4 inch wide. After the sliced pigs' ears have cooled, return them to the alum water to soak for 2 hours, then drain and rinse under cold water. Dry lightly.
Place the pigs' ears in a jar, pressing them down. Pour in enough cooled vinegar mixture to completely cover the contents of the jar. Refrigerate.
Note: This can be eaten after 3 days and will keep for several weeks in the refrigerator.
Yield: 2 quarts
