Name: Pickled Pig’s Feet (Standard)
Prep time: 28 h 48 min
Cook time: 43 h 12 min
Total time: 72 h
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 pounds Pig’s Feet-split; 1 cup White Vinegar; 1/2 cup Water; 2 tbsp Pickling Salt; 1 tbsp Sugar; 1 tsp Black Peppercorns; 1/2 tsp Mustard Seeds; 1 Bay Leaf; 2 Garlic Cloves-smashed

Recipe tier

A traditional, tangy, and slightly sweet pickled pig’s feet recipe perfect for snacking or adding to charcuterie boards.

Total 72h

Serves 6 servings

Steps 6

Ingredients 9

Soundtrack the cook

Soul kitchen · 182 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 1728m Cook 2592m Plate 5m Reset 10m

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Pig's Feet
2 pounds 900 g Pig’s Feet-split
Brine
1 cup 240 mL White Vinegar
cup 120 mL Water
2 tbsp 30 mL Pickling Salt
1 tbsp 15 mL Sugar
1 tsp 5 mL Black Peppercorns
tsp 2.5 mL Mustard Seeds
1 1 Bay Leaf
2 2 Garlic Cloves-smashed

Equipment

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Instructions

🎙️ Cook with voice coach

Clean the Pig’s Feet thoroughly under cold water.
Place the Pig’s Feet in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until very tender.
Drain the Pig’s Feet and let cool slightly.
While the Pig’s Feet are cooling, prepare the Brine. Combine all Brine ingredients in a saucepan and bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let cool.
Place the cooled Pig’s Feet in a clean glass jar. Pour the cooled Brine over the Pig’s Feet, ensuring they are fully submerged. Add additional brine if needed.
Seal the jar and refrigerate for at least 3 days, or up to 2 weeks, before serving. The longer they sit, the more flavorful they become.