Pickled Pigs’ Feet – Tender, tangy, and nutritious, pickled pigs’ feet are a true Southern delicacy. And they add flavor to Mexican dishes as well. They make for a beautiful burst of flavor in various other dishes, including tostadas, salads, grit cakes, and more.
Pigs’ feet are a common ingredient in recipes around the world in a variety of communities. In Southern states, you can find them almost everywhere, the grocery store, gas station, farmers’ markets, and even Walmart, and for good reason. They are pure yum!!!
I love this recipe because it is cheap, simple, and delicious. Another big plus? Pigs’ feet are loaded with collagen. If you’ve wondered why my skin looks so great, there you have it! 😜
Pickled Pigs Feet vs. Pickled Pig Trotters
They are the same thing! The culinary term for pigs’ feet is actually trotters (pettitoe), which sounds way cuter, doesn’t it? So if you have a friend who refuses to try pickled pigs’ feet, why not offer them some pickled trotters instead? 🤪 But make sure you get the feet or trotters for this recipe, not the knuckle, which is sometimes called a ham hock.
Recipe Ingredients
- Pigs’ Feet – Depending on where you live, you may be able to find pigs’ feet at your local grocery store. If not, visit a butcher instead. Make sure you pick up raw pigs’ feet for this recipe, not smoked trotters.
- Brine – White vinegar, salt, and water are ideal pickling brine.
- Seasonings – You can certainly get creative here, but I like to include celery, garlic, bay leaves, whole black pepper, and fresh chili peppers to give these trotters a little heat and a lot of flavor. ✨
How to Pickle Pigs Feet
Boil the Pigs’ Feet
- Wash – Start by washing the pigs’ feet thoroughly, then place them in a large pot and add enough water to cover them.
- Boil – Bring to a boil over medium-high heat, then reduce the heat and simmer for 1½ to 2 hours until the pigs’ feet are tender. (Photo 1)
- Skim – While the pigs’ feet are cooking, skim off any foam from the surface.
Pickle the Pigs’ Feet
- Prep the Trotters – Remove the feet from the cooking liquid, rinse with water, remove as many bones as possible, and set them aside. Discard the cooking liquid.
- Make the Brine – In a large bowl, combine water, vinegar, and salt, stirring until the salt dissolves. Set aside.
- Pack the Ingredients – Place half of the sliced onion, celery, garlic, bay leaves, and peppers into a jar, then put the pigs’ feet on top and layer with the remainder of the ingredients. (Photo 2-3)
- Add the Brine – Pour the pickling liquid (vinegar mixture) into the jar to cover the pork. Cover the jar tightly with the lid and place it in the refrigerator. (Photo 4)
- Patience – Wait 3-7 days before serving.
Recipe Variations
- A friend’s German mother has her own version. She adds a few cloves and a ¼ teaspoon of celery seeds.
- Make it Mexican with red wine vinegar, cloves, jalapeños, and cilantro. Or Asian with grated ginger, red pepper flakes, toasted sesame seeds, cilantro, and green onions.
- Get creative with the veggies. You can add any veggie that pickles well (broccoli, cauliflower, carrots, etc.) to the jar when pickling pigs’ feet.
- You could also make a milder version of this recipe by leaving out the chili peppers.
Tips and Tricks
- Trotters have a lot of thick skin and connective tissue, so it takes a while for them to become tender. A low-and-slow approach to cooking them also renders the collagen, so don’t take any shortcuts when it comes to boiling the feet. A long low boil will give you the tenderest, tastiest pickled pigs’ feet possible. ⏳
- Pigs’ feet have a lot of bones that can be difficult to cut at home. If you need (or want) your pigs’ feet cut into smaller, bite-sized pieces, ask the butcher to do it.
Make-Ahead Instructions
This recipe is ideal for a make-ahead. In fact, you have to make it at least three days ahead of time if you want the pigs’ feet to have an authentic pickled flavor.
Serving and Storage Instructions
Serve pickled pigs’ feet straight out of the jar. Or grab a fork and serve yourself directly from the jar! 😆 There’s no need to heat pickled pigs’ feet because they taste great chilled.
Keep your pickled pigs’ feet in a sealed jar in the fridge. They will stay good for about a week after you open the jar.
FAQs
Simply rinse the pigs’ feet under running water and use a scrub brush to remove any dirt or debris. Then they are ready to head to the boiling pot!
Yes, you can! But that’s another recipe for another day. Typically, you would baste them in a sauce and bake them for about 45 minutes at 350℉/177℃ until they are lightly browned. They taste great like this too, but boiling is the best way to cook pigs’ feet you plan to pickle.
In the South, it’s not uncommon for people to simply use a fork to get bite-sized chunks straight out of the jar. But you can certainly remove the pigs’ feet from the jar and eat them with a fork and knife if you prefer. Or you can dice it up and toss it into other recipes!
What to Serve With Pickled Pigs Feet
This is a classic soul-food recipe. And, of course, it goes perfectly with collard greens, black-eyed peas, and cornbread. 😋 If you really want to stuff yourself and your family, make a huge potato salad to complete the line-up.
More Delightful Pickle Recipes to Try
Conclusion
I hope you try these trotters and are surprised to find that you love them just as much as I do! Already a fan of homemade pickled pigs’ feet? Please let me know your best tips and tricks for a mouthwatering jar of this Southern delight in the comment section below.
Pickled Pigs’ Feet
Ingredients
- 6 pigs feet (1½–2 pounds)
- 1 cup water
- 1 tablespoon salt
- 2 cups white vinegar
- 1 onion, sliced
- 1 stalk celery, chopped
- 2 cloves garlic, sliced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 4 chili peppers
Instructions
- Wash pigs' feet thoroughly, then place them in a large pot and pour water over them until covered. Bring to a boil over medium-high heat, reduce the heat, and simmer for 1½ to 2 hours until the pigs' feet are tender. While they are cooking, skim off any foam that rises to the surface.
- Remove the feet from the cooking liquid, rinse with water, remove as many bones as possible, and set them aside. Discard the cooking liquid.
- In a large bowl, combine water, vinegar, and salt, stir until the salt dissolves, and set aside.
- Place half of the sliced onion, celery, garlic, bay leaves, and peppers into a jar, transfer the pig feet to the jar, and layer with the remaining ingredients.
- Pour the pickling liquid (vinegar mixture) to cover the pigs' feet. Cover the jar tightly with a lid and place in the refrigerator for 3-7 days before serving.
Tips & Notes:
- Trotters have a lot of thick skin and connective tissue, so it takes a while for them to become tender. A low-and-slow approach to cooking them also renders the collagen, so don’t take any shortcuts when it comes to boiling the feet. A long low boil will give you the tenderest, tastiest pickled pigs’ feet possible.
- Pigs’ feet have a lot of bones that can be difficult to cut at home. If you need (or want) your pigs’ feet cut into smaller, bite-sized pieces, ask the butcher to do it.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Chieko says
I love pickled pigs feet. Grew up sharing them with my dad. So I make them now or had been. I did the same with chicken paws/feet. I brought some to a party and everyone raved about them. Don’t bother removing the toe nails. I cooked mine in the pressure cooker (as I do the trotters) and they just fell off. Strain the liquid for soup. Fond memories of sharing feet with my dad since neither my brother or sister
would. I was a kid…he had his with a beer, I had a soda. I’m a senior now awaiting back surgery so I’ve found a substitute. It’s Mexican pickled pork rinds with all natural ingredients…no nitrites, no artificial color. Very tasty. Thanks so much. I wish more people would embrace nose to tail eating!
Imma says
Thanks so much for taking the time to share this, Chieko! And Yes, I wish people would stop wasting the other parts that are just as delicious. Good luck on your back surgery!
Douglas Miller says
Can you use unpasteurized vinegar with mother?
Imma says
Yes, you sure can. As long as the acidity is high enough to pickle meat, you’re good to go.
john machalaba says
about how long will these pigs feet keep in the refrigerator if left unopened ?
Imma says
Since they’re homemade and not sealed, they should last two weeks from the time you make them.
Gigi says
I made these and they turned out delicious only problem is when I added them to the jar and let them stick I noticed the whole thing became jilified and wouldn’t move so I warmed it up drained the liquid and refilled it with just more of the brine solution and spices and it jellied up again what am I doing wrong? helplol
Imma says
No worries. That’s normal. I’m not a fan of using additives, but potassium or sodium nitrate may reduce the gelling.
chieko says
It’s from the collagen (so healthy for you!) and that’s one of my favorite parts when it comes to eating pickled pigs feet.
John P. says
Imma, I’m old school Italian and pickled pigs feet were a favorite after school snack for us. I can’t wait to make this recipe! I’ll be sure to follow up with the results..THANK YOU!!
Imma says
Hi John, yeah it would turn out great I am sure, I will be waiting for your exciting comment once you try:)