Hot to trot
- 8 lbs split pig trotters
- 2 Tbsp Badia Complete Seasoning
- 2 Tbsp Adobo Seasoning
- 2 Tbsp Don Sazon pork chop seasoning
- 2 Tbsp onion powder
- 16 garlic cloves lightly crushed
- 8 sterilized one quart canning jars with bands and lids
- Red food coloring (Optional)
- 3/4 cup pickling salt
- 16 dehydrated arbol chiles
- 3 quarts white distilled vinegar
- 1 quart water
Wash and rinse trotters
Place trotters in large pot and cover with water and add seasonings. And 8 of the garlic cloves.
After pot comes to a boil remove any foamy impurities that come to top.
Cook until tender but not falling off the bone sbout 2 1/2 hours.
Remove from pot rinse with warm water to remove any residual fat and let cool.
Add two arbol chiles and one clove of garlic to each jar.
After the trotters are cool enough to handle pack jars evenly. And add 2 drops of red food coloring to each jar. (Optional)
Pour vinegar, water, and salt in a non reactive pot and bring to boil until salt dissolves.
Pour brine into jars leaving 1/4 inch head space.
Add lids and bands finger tight.
Process in water bath canner for 40 min. (start timer when water boils)
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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