📝 About This Recipe
A true cornerstone of Southern soul food and traditional charcuterie, these pickled pigs' feet are a masterclass in texture and tangy flavor. Slow-simmered until the collagen becomes buttery and tender, the trotters are then submerged in a robust, spiced vinegar brine that cuts through the richness beautifully. Whether you enjoy them as a nostalgic snack or a unique addition to a charcuterie board, this recipe delivers a perfect balance of heat, acidity, and savory depth.
🥗 Ingredients
The Trotters
- 4 pounds Pigs' feet (split lengthwise and cleaned thoroughly)
- 2 tablespoons Kosher salt (for the initial boil)
- 1 large Yellow onion (quartered)
- 6 pieces Garlic cloves (smashed)
- 3 pieces Bay leaves
Pickling Brine
- 4 cups White distilled vinegar (5% acidity)
- 1 cup Water
- 1/4 cup Granulated sugar (to balance the acidity)
- 2 tablespoons Pickling salt (non-iodized to keep brine clear)
- 1 tablespoon Crushed red pepper flakes (adjust for desired heat)
- 1 tablespoon Whole black peppercorns
- 2 teaspoons Mustard seeds
- 1 teaspoon Coriander seeds
- 4 pieces Whole cloves
- 3-4 pieces Dried Arbol chiles (optional for extra kick)
👨🍳 Instructions
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1
Thoroughly scrub the pigs' feet under cold running water. Use a small knife to scrape away any remaining hair or debris, then rinse again.
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2
Place the cleaned feet in a large stockpot and cover with cold water. Bring to a rapid boil for 10 minutes to blanch them and remove impurities.
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3
Drain the feet and discard the boiling water. Rinse the pot and the feet once more to ensure a clean starting point for the slow simmer.
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4
Return the feet to the pot. Add the onion, smashed garlic, bay leaves, and 2 tablespoons of kosher salt. Add enough fresh water to cover the feet by at least 2 inches.
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5
Bring to a boil, then reduce heat to a low simmer. Cover partially and cook for 2.5 to 3 hours, or until the meat is very tender and starting to pull away from the bone.
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6
While the feet simmer, prepare the pickling brine. In a separate medium saucepan, combine the vinegar, 1 cup water, sugar, pickling salt, and all the spices (peppercorns, mustard seeds, coriander, cloves, red pepper flakes, and Arbol chiles).
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7
Bring the brine to a simmer over medium heat, stirring until the sugar and salt are fully dissolved. Remove from heat and let the spices steep while the meat finishes cooking.
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8
Once the pigs' feet are tender, carefully remove them from the cooking liquid using tongs. Discard the cooking liquid, onions, and garlic.
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9
Pack the warm pigs' feet into sterilized, wide-mouth quart-sized glass jars. Do not overstuff; leave about an inch of headspace at the top.
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10
Pour the hot pickling brine (including the spices) over the feet in the jars, ensuring the meat is completely submerged.
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11
Run a clean utensil down the sides of the jars to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp cloth.
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12
Seal the jars tightly with lids. Allow the jars to cool to room temperature on the counter.
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13
Transfer the cooled jars to the refrigerator. Let them cure for at least 3 days before eating; however, 7 days is ideal for the flavors to fully penetrate the connective tissue.
💡 Chef's Tips
Always use pickling salt or kosher salt rather than table salt to prevent the brine from becoming cloudy. If you prefer a softer texture, simmer the feet for the full 3 hours; for a firmer 'snap,' check them at 2 hours. For a vibrant red color often seen in commercial versions, you can add a few slices of fresh beet to the brine. Ensure the feet are fully submerged in the vinegar; any meat exposed to air will not preserve correctly. Always use clean, sterilized jars to prevent spoilage and ensure a long shelf life in the fridge.
🍽️ Serving Suggestions
Serve chilled directly from the jar with a side of saltine crackers and a dash of extra hot sauce. Pair with a cold, crisp lager or pilsner to cut through the rich, fatty texture. Include them on a Southern-style appetizer tray alongside pickled okra and sharp cheddar cheese. Slice the meat off the bone and serve over a bed of bitter greens like mustard or turnip greens. Enjoy as a classic pub snack with a side of spicy brown mustard for dipping.