2-lbs smoked pigs knuckles, cut into quarters
1 qt cider vinegar
water as needed
2 tbs salt
1 tbs black pepper corns
1/2 cup pickling spice
4 bay leaves
1 teaspoon crushed red pepper
1 red onion, sliced
Wash pigs knuckles and place into a large pot. Add all other ingredients to pot. Add water to cover meat. Mix well. Cover and bring to boil, simmer 3 hours or until meat is tender. Remove meat and place into a tight-fitting, 2 quart glass jar. Refrigerate. Gets tastier after a few days in refrigerator.