Old Jar Pickled Chicken Feet

Clean chicken feet, trim nails. Blanch in boiling water for 5 minutes. Drain and rinse with cold water until cool. / 凤爪洗净剪指甲，沸水焯5分钟，捞出过冷水至凉。

In a pot, bring water to boil. Add ginger, garlic, Sichuan peppercorns, and dried chilies. Add chicken feet and cook for 15-20 minutes until tender but not falling apart. / 锅中烧水，放入姜片、大蒜、花椒、干辣椒，加入凤爪煮15-20分钟至熟但不烂。

Remove chicken feet and soak in ice water for 10 minutes to make them firm and bouncy. / 捞出凤爪放入冰水中浸泡10分钟使其Q弹。

Prepare the pickling brine: mix rice vinegar, light soy sauce, sugar, salt, and some of the cooking liquid. / 调制泡椒水：混合米醋、生抽、白糖、盐和适量煮凤爪的汤。

Place chicken feet in a clean jar or container. Pour the brine over to cover. Add a few Sichuan peppercorns and dried chilies. Refrigerate for at least 4 hours or overnight for best flavor. / 凤爪放入干净罐子，倒入泡汁没过凤爪，加入花椒和干辣椒，冷藏至少4小时或过夜。