Pickled Pigs Feet recipe



You're going to love this pickled pigs feet recipe.

Growing up down south, pickled products like pickled pigs feet, pigs knuckles, hot pickled sausages and pickled eggs were a familiar treat.

As a kid, I looked forward to spending my .50 cent allowance on meat or eggs that had been pickled in a jar.  I can vividly remember buying picked eggs and sausages for .25 cents each and pigs feet and pigs knuckle for 50 cents a piece.  I guess I just told you my age.

Nowadays commercial pickled products are just so expensive that it's more economical to make your own...prepare our pickled pigs feet recipe.  Besides, homemade pickled pigs feet taste far better than what you can get from the jar.

I prefer to make my own as opposed to spending about $1 dollar and .25 cent for each piece of pigs feet.

Pickled Pigs Feet Recipe

Recipe Ingredients:

  • 6 fresh pigs feet, split in half lengthwise
  • 2 red chile peppers, fresh
  • 1 medium onion, chopped
  • 2 bay leaves
  • 2 tablespoons salt
  • 1 teaspoon peppercorns
  • 1/2 tablespoon mustard seed
  • 1/2 tablespoon coriander seed
  • 1/4 teaspoon cloves
  • sliced ginger
  • white vinegar
  • water

Cookware and Utensils:

  • 2 jars (1 quart) with lids
  • large stainless steel pot
  • slotted spoon

Recipe Instructions:

  1. For this pickled pigs feet recipe, it's key to use fresh, quality ingredients.
  2. Use fresh pigs feet for the best results.
  3. Prepare 1 quart jars for the storage of the pigs feet. Each jar should be thoroughly cleaned to a sterile condition.
  4. Give the pigs feet a good washing. For presentation purposes burn off any hair that you observe. Yes pigs grow hair on the toes and feet just like humans.
  5. Place pigs feet in large pot and add enough water to cover the meat. Bring water to a boil over medium-high heat. Reduce heat to a simmer and cook the pigs feet until tender, about 1-1/2 hours. Stir throughout the cooking process and remove any foam that forms in the pot.
  6. Remove pigs feet from juice using a slotted spoon. Rinse meat under hot water to remove scum and excessive fat. Remove as many bones as possible to ensure your pigs feet will fit into the 1 quart jars. Also rewash your pot in order to cook the pickled vinegar.
  7. Now it's time to make your pickled vinegar. First, pour enough vinegar in the pot to cover the pigs feet. Next add onions, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves and 2 slices of ginger root to the pot. Bring vinegar and ingredients to a boil, reduce heat and simmer for about 30 minutes.
  8. After 30 minutes of simmering add the pigs feet back to the pot. Bring to a full boil then turn off heat.
  9. Using a slotted spoon remove each pigs feet from pot and place in a jar (three feet to each jar). Pour the pickled vinegar over the pigs feet and seal each jar.

Refrigerate sealed jars for 3 to 7 days be eating this delicious snack. If you’re feeling adventurous try pickling eggs, sausage or pigs knuckles.

I'm sure you'll love the results of this pickled pig feet recipe. Boy this is some good eating.

This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/

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