Southern Pickled Pig Feet

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A beloved Southern delicacy, tender pig's feet are slow-simmered until silky, then preserved in a tangy spiced vinegar brine. Served cold with crackers and hot sauce, this old-fashioned pickle is a nostalgic snack found at country stores and family tables across the South.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 7 gCarbs
• 0 gFiber
• 6 gSugar
• 22 gProtein
• 1240 mgSodium
• 180 mgPotassium
• 30 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 10 mcgVitamin A

Ingredients

For the pig's feet

• 4 pig's feet, split lengthwise by the butcher
• 2 yellow onions, halved
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp whole black peppercorns
• Cold water, to cover

For the vinegar brine

• 4 cups distilled white vinegar
• 2 cups water
• 1/2 cup pickling salt
• 1/3 cup granulated sugar
• 6 garlic cloves, smashed
• 3 bay leaves
• 1 tbsp mixed pickling spice (peppercorns, allspice, cloves)
• 1/2 tsp red pepper flakes

Directions

1. Scrub the pig's feet thoroughly under cold running water with a stiff brush, removing any hairs, scurf, or debris; rinse well and pat dry.
2. Place the feet in a large stockpot, cover with cold water, and bring to a rolling boil; blanch for 10 minutes, then drain and rinse under cool water to remove scum.
3. Return the blanched feet to the pot with the halved onions, smashed garlic, bay leaves, and peppercorns; cover with fresh cold water and bring to a boil over high heat.
4. Reduce the heat to low and simmer gently, partially covered, for 2 to 2.5 hours, skimming any foam that rises, until the meat is fork-tender and pulling cleanly from the bone.
5. While the feet cook, prepare the brine by combining vinegar, water, pickling salt, and sugar in a saucepan; bring to a boil, stirring until the salt and sugar fully dissolve.
6. Add the smashed garlic, bay leaves, pickling spice, and red pepper flakes to the brine; reduce the heat and simmer for 5 minutes, then remove from the heat and cool to lukewarm.
7. Lift the tender pig's feet from the cooking liquid and pack them snugly into a large heatproof glass or food-grade ceramic crock, including some of the softened onions if desired.
8. Strain the warm brine over the feet, pressing the spices down into the jar, and make sure the meat is fully submerged; if needed, weight it with a small ceramic plate.
9. Cool to room temperature, cover, and refrigerate for at least 5 to 7 days before serving, allowing the tangy flavors to fully penetrate the meat; serve cold with saltine crackers, sliced raw onion, and a few dashes of hot sauce.

Cook’s Notes

• Always use non-reactive glass or ceramic containers for pickling; metal can react with the vinegar and produce off-flavors.
• The flavor deepens with time, so waiting 2 full weeks in the brine yields the most traditional, punchy pickle.
• For a classic Southern presentation, tuck a few hard-boiled eggs into the jar during the last 2 days of brining.
• Ask the butcher to split the feet lengthwise; this exposes more surface area and lets the brine work its way into every crevice.
• If the brine looks cloudy after a week, simply skim it off and replace with fresh brine made from the same proportions.

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