Tulo

Pickled Pigs Feet Recipe

Split pig's feet packed into a glass jar with garlic cloves and mustard seeds, submerged in a pale amber vinegar brine.
Photo by Christine Cleireny on Pexels

A long, slow simmer breaks down the collagen in the feet until the meat is tender and the skin turns gelatinous, and pouring the pickling brine on while still hot both seasons the meat through and helps keep it fully submerged so it stays safe and crisp-tangy in the fridge.

Prep
25 min
Cook
3 hr 20 min
Total
3 hr 45 min
Servings
6

Ingredients

Servings6
  • 4 feet pig's feet, split lengthwise
  • 1 medium yellow onion, quartered
  • 6 cloves garlic cloves, peeled and smashed
  • 3 leaves bay leaves
  • 1 tbsp black peppercorns
  • 2 tbsp kosher salt
  • 3 cups distilled white vinegar
  • 1 cup water (for brine)
  • 1/3 cup granulated sugar
  • 1 tbsp yellow mustard seeds
  • 1 tsp crushed red pepper flakes

Nutrition per serving

Calories
240
Protein
15g
Carbs
15g
Fat
12g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Rinse the pig's feet under cold water and scrub off any residual bristles. If the butcher hasn't already split them lengthwise, use a heavy cleaver to split each foot in half.
  2. 2Place the feet in a large stockpot with the onion, half the garlic, the bay leaves, peppercorns, and 1 tablespoon of the kosher salt. Add enough water to cover by 2 inches and bring to a boil over high heat.
  3. 3Skim off the gray foam that rises during the first 15 minutes, then reduce the heat to low, cover, and simmer for 3 to 3 1/2 hours, until the meat is fork-tender and pulls away from the bone easily.
  4. 4Remove the feet with tongs and let them cool just enough to handle. Discard the cooking liquid, onion, and bay leaves.
  5. 5Pack the warm feet into clean quart jars along with the remaining garlic cloves.
  6. 6In a saucepan, combine the vinegar, brine water, sugar, mustard seeds, red pepper flakes, and the remaining 1 tablespoon of salt. Bring to a boil, stirring until the sugar and salt fully dissolve.
  7. 7Pour the hot brine over the pig's feet in the jars, making sure they're fully submerged; top off with a little more hot water if needed to cover.
  8. 8Let the jars cool uncovered to room temperature, then cap them and refrigerate for at least 3 days, and up to 2 weeks, for the best flavor before eating.

Tips & variations

  • Ask the butcher to split the feet lengthwise for you; it's the same cut used for making them but saves wrestling a cleaver through cartilage at home.
  • Add a few sliced jalapeños or a cinnamon stick to the brine for a Southern-style or Puerto Rican-leaning variation.
  • Swapping half the distilled vinegar for apple cider vinegar softens the sharpness and adds a slightly fruity edge.
  • If you prefer a firmer, less falling-apart texture, pull the feet at the 3-hour mark rather than the full 3 1/2.

Storage & reheating

Keep the pig's feet submerged in their brine in a sealed jar in the refrigerator for up to 6 weeks. Use clean tongs to remove pieces so the brine stays clear rather than cloudy. They're traditionally eaten cold or at room temperature straight from the jar, not reheated.

Tips from the Tulo kitchen

  • Chilling the pig's feet overnight in the brine before slicing firms up the gelatin, so pieces hold together better on a plate instead of falling apart.
  • A splash of vinegar added to the poaching water along with the salt seasons the meat through even before it hits the pickling brine.

FAQ

What do pickled pigs feet taste like?

Tangy and salty from the vinegar brine, with a savory, slightly sweet pork flavor underneath and a soft, gelatinous texture from the skin and cartilage, similar in mouthfeel to headcheese.

Are pickled pigs feet safe to store at room temperature?

No. This is a refrigerator pickle, not a shelf-stable canned product, so the jars need to stay refrigerated at all times, even before opening.

How long do pickled pigs feet last in the fridge?

Up to about 6 weeks as long as the feet stay fully submerged in the brine and you use clean utensils each time you remove a piece.

Can I can pickled pigs feet for long-term shelf storage?

Not safely with this method. Pork is a low-acid food that requires pressure canning at the correct time and temperature to be shelf-stable; this recipe is designed only for refrigerator storage.

Where do I buy pig's feet?

Look in the meat case at Asian or Latin American grocery stores, or ask a regular butcher counter to order them; they're usually sold fresh or frozen, already cleaned.