Pickled Chicken Feet

Chicken feet may not be the most popular part of the animal in other parts of the world – save perhaps in Chinese cooking – but they adore them here in Barbados! The chicken feet, sometimes known as steppers, are boiled in salt water until fully done. They're then accompanied by a large amount of fresh pickle made with sliced cucumbers, scotch bonnet peppers, lemon juice, and a healthy dose of salt. It's a simple meal with a lot of flavor, thanks to the distinctive gelatinous chicken feet!

Ingredient

• 1/2 lb chicken feet or paws cut tip toes off
• 1/4 tsp dill dried
• 1/4 tsp mustard seed whole
• 1/4 tsp black peppercorns
• 1/4 tsp celery seed (not celery salt)
• 2 each bay leaves
• 2 each garlic gloves optional
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt

Instructions

• Clean feet thoroughly. Use regular kitchen shears to clip off the toes.
• Boil for 10 minutes to cook thoroughly throughout. Put into pint jar.
• Add dill, mustard seed, black peppercorns, celery seed, bay leaves, and garlic gloves(optional) to jar. Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.
• Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
• As soon as it reaches a good boil, pour it over the cherry tomato mixture in the jar until the feet are just covered.
• Put the top on immediately and put into the refrigerator.