Pork Hocks, Pickled

Ingredients

• 3 lbs Raw Pork Hocks or Chicken Gizzards (can add more if you want)
• 3 c Water
• 3 c Organic White vinegar
• 2 Onions, quartered
• 6 Cloves
• 1/2 tsp Allspice (Whole or Ground)
• 2 Bay Leaves
• 4 tsp. salt

A few Peppercorns

• 1 Tbsp Coconut Sugar, Agave Sugar, or Raw Honey

Directions

1. Wash the hocks/gizzards and fit into dutch oven, kettle, or Instant Pot.
2. Cover with water and vinegar. Bring to a boil and skim.
3. Add onions, cloves, allspice, bay leaves, salt, peppercorns and sugar.
4. Cover and simmer until meat is tender, about 3 hours. (modify time in insta Pot to approx 30 minutes).
5. Cool in the liquid, then lift hocks/gizzards into a wide-mouthed jar or other storage container and pour enough liquid over them to cover.
6. Keep chilled in the refrigerator for 1 week before eating for the best “pickled” flavor.