Pickled Pigs Feet (Pickling)

This is a traditional recipe that people either love or hate. It adapts well to minor tinkering, so add spices according to your personal taste.


  • 6 pigs feet, halved salt to taste
  • 2 quarts vinegar
  • 1 small red pepper
  • 2 tablespoons grated horseradish
  • 1 teaspoon whole black pepper
  • 1 bay leaf
  • 2 whole cloves garlic
  1. Scrape and scald pigs feet. Sprinkle lightly with kosher salt. Let stand for 6 hours. Rinse well in clean water.

  2. In a large pot, cook the feet in water until tender.

  3. Make the vinegar stock with remaining ingredients except garlic. Bring to a boil. Pack feet into canning jars.

  4. Fill jars with boiling spiced vinegar, leaving 1/2" headspace. Clean rim, cap, and tighten the band.

  5. Process jars in pressure canner for 30 minutes at 10 pounds of pressure.

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