📝 About This Recipe
A cornerstone of Southern soul food and traditional charcuterie, these pickled pig's feet are a masterclass in the art of brine-curing. Slowly simmered until the collagen turns to velvet and then steeped in a spicy, aromatic vinegar brine, they offer a complex balance of tang, heat, and rich savoriness. This recipe honors the time-honored method of preservation, resulting in a tender, gelatinous delicacy that is as much a conversation piece as it is a snack.
🥗 Ingredients
The Trotters
- 4 pounds Pig's 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
The Pickling Brine
- 4 cups White distilled vinegar (5% acidity)
- 1 cup Apple cider vinegar (for a hint of fruitiness)
- 2 cups Water (filtered)
- 1/4 cup Granulated sugar (to balance the acidity)
- 3 tablespoons Pickling salt (non-iodized to keep brine clear)
- 2 tablespoons Red pepper flakes (adjust for desired heat)
- 1 tablespoon Whole black peppercorns
- 1 tablespoon Mustard seeds (yellow or brown)
- 1 teaspoon Coriander seeds
- 4 pieces Whole cloves
- 2 pieces Fresh habanero or bird's eye chili (sliced, optional for extra kick)
👨🍳 Instructions
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1
Begin by scrubbing the pig's feet under cold running water. Use a small knife to scrape away any stray hairs or debris from the skin and between the toes.
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2
Place the cleaned feet in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes, then drain and rinse the feet. This 'blanching' step removes impurities and ensures a clear final brine.
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3
Return the feet to the pot. Add the quartered onion, smashed garlic, bay leaves, and 2 tablespoons of kosher salt. Cover with fresh water by at least 2 inches.
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4
Bring to a boil, then reduce heat to a low simmer. Cook partially covered for 2.5 to 3 hours. The meat should be tender and starting to pull away from the bone, but not falling apart into mush.
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5
While the feet simmer, prepare the pickling brine. In a separate medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, and pickling salt.
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6
Add the red pepper flakes, peppercorns, mustard seeds, coriander seeds, and cloves to the brine. Bring to a boil, stirring until the salt and sugar are fully dissolved.
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7
Once the brine boils, remove it from the heat and let it steep while the pig's feet finish cooking.
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8
When the feet are tender, carefully remove them from the cooking liquid using tongs. Discard the cooking liquid, onions, and bay leaves.
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9
Pack the warm pig's feet into sterilized half-gallon glass jars or several quart-sized jars. Tuck the fresh sliced chilies (if using) between the pieces for visual appeal and heat.
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10
Pour the hot pickling brine over the feet, ensuring they are completely submerged. If you are short on liquid, top off with a 2:1 mixture of vinegar and water.
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11
Wipe the rims of the jars and seal tightly with lids. Allow the jars to cool to room temperature on the counter.
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12
Transfer the cooled jars to the refrigerator. For the best flavor development, let the feet cure in the brine for at least 3 to 7 days before eating.
💡 Chef's Tips
Always use a non-reactive pot (stainless steel or enameled cast iron) for the brine to avoid a metallic taste. If the feet have stubborn hairs, you can carefully singe them off with a kitchen torch before the first boil. For a clearer brine, use pickling salt rather than table salt, as table salt contains anti-caking agents that cloud liquids. Ensure the feet are completely submerged in the brine during the curing process to prevent spoilage. Don't overcook the feet in the first stage; they need enough structure to hold up to the acidic pickling process.
🍽️ Serving Suggestions
Serve cold or at room temperature with a side of sharp cheddar cheese and saltine crackers. Pair with a cold, crisp pilsner or a peppery ginger beer to cut through the richness. Enjoy as a side to a hearty plate of collard greens and cornbread. Drizzle with a little extra hot sauce or sprinkle with smoked paprika just before serving. Slice the pickled meat thinly and use it as a unique topping for a rustic salad.