Pickled Pigs Feet Recipe: A Southern Delicacy You Can Make At Home
Pickled pigs feet. The very name evokes strong reactions. Some shudder, others salivate. This Southern delicacy, often found in jars at gas stations and country stores, isn’t for the faint of heart. But for those who appreciate a tangy, chewy, and intensely flavorful snack, homemade pickled pigs feet are a revelation. Forget the store-bought versions that can be overly salty or lacking in depth – this recipe allows you to control every aspect of the flavor, resulting in a truly unforgettable experience. We’ll guide you through the process, step-by-step, so you can create perfectly pickled pigs feet that will impress even the most seasoned connoisseur.
Why This Recipe Works
🍳 What You'll Need for This Recipe
Essential tools to make this recipe perfectly
This recipe isn’t just about throwing some pigs feet into vinegar. It’s a carefully crafted balance of flavors and techniques that ensures a delicious and safe final product. Here’s why it works:
- Proper Brining: The initial brining process is crucial. It not only seasons the pigs feet from the inside out but also helps to tenderize the meat and draw out impurities.
- Flavorful Pickling Liquid: The pickling liquid is a complex blend of vinegar, spices, and aromatics. The combination of apple cider vinegar and white vinegar provides the perfect balance of tanginess and acidity. The spices, like peppercorns, mustard seeds, and bay leaves, add layers of flavor that complement the pork perfectly.
- Slow Cooking: Slow cooking the pigs feet ensures they are incredibly tender and allows the flavors of the brine and pickling liquid to fully penetrate the meat.
- Safe Preservation: The high acidity of the pickling liquid acts as a natural preservative, ensuring the pigs feet are safe to eat and can be stored for an extended period.
- Customizable Flavor: This recipe provides a solid foundation, but you can easily adjust the spices and aromatics to suit your personal preferences. Want more heat? Add some red pepper flakes. Prefer a sweeter pickle? Increase the sugar slightly.
Ingredients
- Pigs Feet: 4 whole pigs feet, cleaned and split
- Water: Enough to cover the pigs feet
- Kosher Salt: 1/2 cup for the brine, plus more to taste
- Sugar: 1/4 cup for the brine, plus more to taste
- Apple Cider Vinegar: 4 cups
- White Vinegar: 2 cups
- Water: 2 cups
- Onion: 1 large, quartered
- Garlic: 6 cloves, smashed
- Pickling Spice: 2 tablespoons (a pre-mixed blend is fine, or create your own with mustard seeds, coriander seeds, peppercorns, bay leaves, cloves, and allspice)
- Bay Leaves: 4
- Dried Red Pepper Flakes: 1/2 teaspoon (optional, for heat)
- Brown Sugar: 2 tablespoons (optional, for a sweeter pickle)
Instructions
- Prepare the Brine: In a large pot, combine enough water to cover the pigs feet with 1/2 cup kosher salt and 1/4 cup sugar. Stir until the salt and sugar are dissolved.
- Brine the Pigs Feet: Place the split pigs feet in the brine. Make sure they are fully submerged. Weigh them down with a plate if necessary. Refrigerate for at least 24 hours, or up to 48 hours.
- Rinse the Pigs Feet: After brining, remove the pigs feet from the brine and rinse them thoroughly under cold water.
- Cook the Pigs Feet: Place the rinsed pigs feet in a large pot or Dutch oven. Cover with fresh water. Bring to a boil, then reduce heat to a simmer.
- Add Aromatics: Add the quartered onion and smashed garlic cloves to the pot. Simmer for 3-4 hours, or until the pigs feet are very tender and the meat is easily pulling away from the bone. Skim off any foam that rises to the surface during cooking.
- Prepare the Pickling Liquid: While the pigs feet are cooking, prepare the pickling liquid. In a separate pot, combine the apple cider vinegar, white vinegar, and 2 cups of water. Add the pickling spice, bay leaves, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld. Add brown sugar if using, and stir until dissolved.
- Cool the Pigs Feet: Once the pigs feet are cooked, remove them from the cooking liquid and let them cool slightly. Be careful, they will be very hot!
- Assemble the Pickled Pigs Feet: Pack the cooled pigs feet into sterilized jars. Leave about 1 inch of headspace at the top of each jar.
- Pour in the Pickling Liquid: Carefully pour the hot pickling liquid over the pigs feet in the jars, ensuring they are completely submerged. Again, leave about 1 inch of headspace.
- Remove Air Bubbles: Gently tap the jars on a counter to release any trapped air bubbles.
- Seal the Jars: Wipe the rims of the jars clean with a damp cloth. Place sterilized lids on the jars and screw on the bands until fingertip tight.
- Process (Optional): For longer shelf life, you can process the jars in a boiling water bath for 10 minutes. This step is optional, but it will help to ensure the jars are properly sealed and prevent spoilage. If not processing, ensure jars are properly sealed by listening for a “pop” sound as they cool.
- Refrigerate: Let the jars cool completely at room temperature. Then, refrigerate for at least 1 week before eating to allow the flavors to fully develop.
Tips for Success
- Use Fresh Pigs Feet: The fresher the pigs feet, the better the flavor. Look for pigs feet that are pink and plump, with no discoloration.
- Clean Thoroughly: Make sure to clean the pigs feet thoroughly before brining. Remove any hairs or debris.
- Don’t Overcook: Overcooked pigs feet can become mushy. Cook them until they are tender but still slightly firm.
- Adjust the Spices: Feel free to adjust the spices in the pickling liquid to your liking. Experiment with different combinations to find your perfect flavor profile.
- Use Sterilized Jars: Using sterilized jars is essential for safe food preservation. You can sterilize jars by boiling them in water for 10 minutes.
- Be Patient: The longer the pickled pigs feet sit, the better they will taste. Allow at least 1 week for the flavors to fully develop.
Storage Instructions
Unopened jars of pickled pigs feet that have been properly processed in a boiling water bath can be stored in a cool, dark place for up to 1 year. Opened jars should be refrigerated and consumed within 2-3 weeks.
FAQ
Q: Can I use different types of vinegar?
A: Yes, you can experiment with different types of vinegar, but apple cider vinegar and white vinegar provide a good balance of flavor and acidity. Avoid using balsamic vinegar, as its sweetness can overpower the other flavors.
Q: Can I use a slow cooker instead of a pot on the stovetop?
A: Yes, you can use a slow cooker. Cook on low for 6-8 hours, or until the pigs feet are very tender.
Q: Are pickled pigs feet healthy?
A: Pickled pigs feet are a relatively high-fat and high-sodium food. They are not a health food, but they can be enjoyed in moderation as part of a balanced diet.
Q: Can I freeze pickled pigs feet?
A: Freezing pickled pigs feet is not recommended, as it can affect the texture of the meat.
Q: Where can I find pigs feet?
💝 My Kitchen Favorites
The tools I use every day that make cooking a joy
A: Pigs feet can be found at most butcher shops and some grocery stores, especially those that cater to a Southern clientele. You may need to order them in advance.
Conclusion
Pickled pigs feet are a unique and flavorful delicacy that is sure to impress. While the process may seem intimidating at first, this recipe makes it easy to create perfectly pickled pigs feet at home. With a little patience and attention to detail, you can enjoy this Southern favorite whenever you crave it. So, gather your ingredients, put on your apron, and get ready to experience the tangy, chewy, and intensely satisfying flavor of homemade pickled pigs feet!
