Pickled Pigs' Ears

[Tara]

 

4 qt Water
      1 tb Alum
      2 c  Distilled white vinegar
      2 c  Granulated sugar
      1 ts Salt
      2 lb Pigs' ears

  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.
 
  Yields 2 quarts