Skip to main content
Main

Pickled Pigs' Feet

Pickled pig's feet are pig feet preserved in vinegar with salt, peppercorns, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Pickled Pigs' Feet

Ingredients

Directions

Prepare

  1. Scald and scrape the pig's feet until perfectly clean.

Cook and cool

  1. Cook the feet in salted water until tender.

  2. Remove the feet from the water and let them cool.

Pickle

  1. Place the cooled feet in an earthen crock.

  2. Add whole peppercorns and cover the feet with vinegar.

  3. Place a heavy plate on top to keep the feet submerged in vinegar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pigs' feet
Provide the main meat and gelatinous texture that becomes tender through cooking.
Vinegar
Acidifies the feet, preserving them and giving the characteristic tangy flavour.
Coarse sea salt
Seasons the cooking water so the feet are flavoured from the start.

The step that matters

Keeping the feet submerged in vinegar. Any part of the feet left above the vinegar can spoil or grow mould, since the acid only preserves the meat it covers. The weight holds the pieces under the liquid throughout pickling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More pickled pig's feet recipes

and Ears 3 See all 17 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes