Instructions: 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 days and will keep for several weeks in the refrigerator.

This recipe yields 2 quarts.

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

Yield: 2 quarts

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