Zultz

Directions

1. 1
   Boil
2. 2
   pork hocks with onion, bay leaves and celery salt.
3. 3
   Cook slowly for 2 hours or so.
4. 4
   Take hocks out of juice.
5. 5
   Pour juice into large bowl.
6. 6
   Cool until fat hardens on the top and then discard all the fat.
7. 7
   While pork hocks are still hot, cut up (removing all fat between skin and meat).
8. 8
   Discard this fat also. To every 4 cups of diced meat, skin, etc., add 3 cups of juice, pepper, vinegar, sugar and salt.
9. 9
   Bring to a boil for 2 minutes, stirring and tasting.
10. 10
    Pour into pans.
11. 11
    Remove bay leaves and cool.