Vietnam - Pickled Pigs' Ears (Tai Heo Ngam Chua)

Pickled Pigs' Ears 

(Tai Heo Ngam Chua)

Yields 2 quarts

Ingredients

-       4 qt Water

-       1 tb Alum

-       2 c Distilled white vinegar

-       2 c Granulated sugar

-       1 t Salt

-       2 lb Pigs' ears

Directions

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.