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Pickled Pigs' Ears (tai Heo Ngam Chua)

A home-style Pickled Pigs' Ears (tai Heo Ngam Chua) made with Stephen Ceideburg, Water, Alum, Distilled White Vinegar, and Granulated Sugar. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• to taste
• 4 qt
• 1 tbsp
• 2 cup
• 2 cup
• 1
• 2 lb

Method (preview)

1. 1

   Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool.

2. 2

   Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved.

3. 3

   Remove from the heat and cool.

4. 4

   Boil the remaining 2 quarts water and drop in the pigs' ears.

5. 5

   Boil for 20 minutes.

6. 6

   Remove the pigs' ears and cut them into lengthwise slices 1/4 inch wide.

7. 7

   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.

8. 8

   Dry lightly.

9. 9

   Place the pigs' ears in a jar, pressing them down.

10. 10

    Pour in enough cooled vinegar mixture to completely cover the contents of the jar. Refrigerate.

11. 11

    Yields 2 quarts