Homemade aspic with pickled vegetables

Ingredients for 10 servings:

• 1 pork knuckle(s)
• 1 pork knuckle(s)
• 1 pig’s foot
• 30 g curing salt per kg meat
• 4 bay leaves
• 10 carnations
• 10 juniper berries
• 5 onions, halved
• Salt
• 2 jars of mixed pickles or similar
• 30 g aspic powder 260 Bloom per liter of liquid

Instructions

Working time approx. 1 hour; Rest period approx. 8 days; Cooking/baking time approx. 3 hours; Total time approx. 8 days 4 hours

Weigh the pieces of meat and vacuum seal them in a bag with 30 grams of curing salt per kilogram, then place them in the refrigerator. After about 8 days in the refrigerator, remove the meat from the bag, rinse briefly, and cook in salted water with the spices and the halved onions. Remove the meat from the broth, remove the rind and bones, and dice the meat. Strain the mixed pickles (or, if you like, just cucumbers or gherkins), reserving the liquid. Finely chop the pickled vegetables and mix them with the diced meat. Divide the mixture between jars or freezer containers as shown in the picture. Make aspic from the liquid from the pickles and some of the cooking broth according to the package instructions. Fill the jars to the brim, put the lids on, and refrigerate the aspic.