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Pickled Pig’s Feet Recipe

Ingredients

How to make it

  • 1. Prepare quart jars. Each jar should be thoroughly cleaned.
  • 2. Give the pig’s feet a good washing. Scrape or burn off any hair you see.
  • 3. Place pig’s feet in large pot and add 1 tsp. salt and enough water to cover.
  • 4. Bring water to a boil over medium-high heat. Reduce heat to a simmer and cook the pig’s feet until tender, about 1-1/2 hours. Stir a few times and remove any foam that forms in the pot.
  • 5. Remove pig’s feet from juice using a slotted spoon. Rinse meat under hot water to remove scum and excessive fat.
  • 6. Remove as many bones as possible to ensure your pig’s feet will fit into the jars. Also wash your pot in order to cook the pickled vinegar.
  • 7. Put the last eight ingredients (starting at the chili peppers) in your pot and simmer for about 15 minutes.
  • 8. After 15 minutes of simmering add the pig’s feet back to the pot. Bring to a full boil then turn off heat.
  • 9. Using a slotted spoon remove each pig’s foot from pot and place in a jar (three feet to each jar). Pour the pickled vinegar over the pig’s feet and seal each jar.
  • Refrigerate sealed jars for 3 to 7 days. These are a bit sour. I usually rinse them well and soak them in fresh water for ten minutes or so before I eat them. These will last months in the fridge.

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  • Champagnetime2 8 years ago
    Hmmm, this is interesting. I grew up loving Nalley's Pickled Pig's Feet - which was a gelatinous mess. But, when I grew up and tried a deli version, found I didn't like it at all - I still loved the gelatinous mess from my childhood. :) I may give this a try. Thanks for posting it.
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The Cook

elgourmand2 APia, Samoa

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