Pickled Pigs Feet
Discover the bold flavors of Southern tradition with this Pickled Pigs Feet recipe—a tangy, savory delicacy that’s both hearty and packed with satisfying pickled goodness. Tender pigs feet are slow-simmered to perfection, then steeped in a zesty brine infused with white vinegar, mustard seeds, garlic, onions, and a touch of red chili flakes for a spicy kick. The addition of whole black peppercorns and bay leaves elevates the flavor, creating the perfect balance of spice and acidity. Whether enjoyed as a snack, a unique appetizer, or paired with crackers and hot sauce, this dish offers a nostalgic taste of classic Southern cuisine. Best when pickled for 5-7 days, these pigs feet are tangy, flavorful, and irresistibly bold.
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Recipe Information
Ingredients
- 4 pieces pigs feet
- 4 cups white vinegar
- 4 cups water
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon yellow mustard seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon red chili flakes
- 4 cloves garlic cloves
- 1 medium onion
- 3 leaves bay leaves
Instructions
1. Thoroughly clean the pigs feet by rinsing them under cold water and scraping off any impurities. Pat dry with paper towels.
2. In a large stockpot, combine the water, white vinegar, and salt. Bring the mixture to a boil.
3. Add the cleaned pigs feet to the boiling mixture. Reduce the heat to low and simmer for approximately 2.5 to 3 hours, or until the pigs feet are tender and the meat is easily separating from the bone.
4. While the pigs feet are cooking, slice the onion into thin rings and peel the garlic cloves.
5. Once the pigs feet are cooked, carefully remove them from the pot and place them into sterilized jars, ensuring there's enough room for the pickling liquid to cover them fully.
6. In a separate saucepan, create the pickling liquid by combining vinegar, sugar, yellow mustard seeds, black peppercorns, red chili flakes, garlic cloves, onion rings, and bay leaves. Bring this to a gentle simmer for 5 minutes, stirring occasionally to dissolve the sugar.
7. Pour the hot pickling liquid over the pigs feet in the jars, ensuring all ingredients are evenly distributed. Leave about 1/2 inch of headspace at the top of each jar.
8. Seal the jars tightly with lids and allow them to cool to room temperature before storing them in the refrigerator.
9. Let the pigs feet pickle in the fridge for at least 48 hours to develop the best flavor, though longer pickling times (5-7 days) will enhance the taste even more.
10. Serve cold or at room temperature as a snack, appetizer, or paired with crackers and hot sauce for a bold, savory treat.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 14492 mg | 630% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 33.1 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
