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[quote author=Tara link=msg=392909 date=1181095113]
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4 qt Water
      1 tb Alum
      2 c  Distilled white vinegar
      2 c  Granulated sugar
      1 ts Salt
      2 lb Pigs' ears

Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with  drinks before dinner, and very well without drinks at any time.
  
  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 day and will keep for several weeks in the  refrigerator.
  
  Yields 2 quarts
 
[/quote]

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Posted by Tara

- June 05, 2007, 06:58:33 PM

4 qt Water
1 tb Alum
2 c Distilled white vinegar
2 c Granulated sugar
1 ts Salt
2 lb Pigs' ears

Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time.

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 day and will keep for several weeks in the refrigerator.

Yields 2 quarts