Recipe: Pickled Pigs Feet

I have never made these as it is something I would not care for, but here are some recipes. You can also use any search engine and type in pickled pigs feet. You can find lots of recipes.

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PICKLED PIGS' FEET (several recipes)

Posted by dizzybreez at recipegoldmine.com - May 8, 2001

4 pigs' feet
3 C. vinegar
1 onion
12 black peppercorns
6 cloves
1 bay leaf
1 T. salt

Split the pigs' feet, scrub thoroughly and cover with cold water. Add the vinegar and bring to a boil. Skim off the top. Add seasonings and boil slowly for 2 hours. Cool in liquid and serve cold.

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PICKLED PIG FEET

3-4 pounds split pig feet
1/2 cup sweet pickle juice
1/2 cup brown sugar
1 1/2 cup cider vinegar
1-2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)

Boil pig feet in enough water to cover well until tender.

In separate pot mix all remaining ingredients, bring to a boil. Pour most of the water off pig feet, replace that liquid with vinegar mixture, bring to a boil, then simmer on low for 20-30 minutes.

Comments: May double or increase vinegar mixture as needed, if you are cooking a larger amount of pig feet.

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PICKLED PIGS' FEET

4 pigs' feet
2 1/2 tsp. cloves
2 bay leaves
4 C. vinegar
1 T. salt
1 onion

Cover pig's feet with water. Boil until meat separates from bone. Strain broth where feet have been boiled. Combine broth, cloves, bay leaves, vinegar, salt and onion. Boil mixture 30 minutes.

Put pig's feet in half gallon jar. Pour broth mixture over pig's feet. Seal and let set 5 days before using.

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PICKLED PORK, HOCKS, AND PIGS' FEET

1 gallon water
12 oz. salt
4 oz Prague Powder #1

The above brine is for 15 pounds. Meat is placed in a pot with the brine and heated to 210 (just below boiling) shut the heat off and allow to sit all night. The next morning bring temperature to 180 F and cook until tender.

Drain the liquid and place meat back in pot and allow running cold water to fill the container and overflow, allowing the meat to cool and to rinse off unwanted fat particles. Place the meat in a container and cover with vinegar, allow to sit overnight, remove the meat from the vinegar and discard. Place in a jar and cover with fresh vinegar... add whole bay leaves or red peppers for decoration.

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PICKLED PIGS' FEET

6 young pig's feet, split
2 cups wine or tarragon vinegar or regular vinegar
2 onions
2 bay leaves
1 T. paprika
1 red pepper pod
1 tsp. whole cloves
1 tsp. dry mustard
1 tsp. celery seed
Pinch marjoram
Salt and pepper

Wash pig's feet well. Cover with cold, salted water. Soak. Drain. Place in a stockpot. Cover with cold water and simmer 1 hour.

Add vinegar, onion, bay leaves, paprika, red pepper, cloves, dry mustard, celery seed, marjoram, salt and pepper to season. Simmer until tender. Makes 6-8 servings.