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    Pickled Pigs Feet

    4 pigs feet cut in half
    3 quarts water
    1 pint white vinegar
    2 onions sliced thick
    4 cloves garlic cut in half
    1 tablespoon pickling spice
    1 teaspoon salt

    Bring water and feet to a boil. Skim top of water. Lower heat and add all
    other ingredients. Cover and cook for 3 hours or until tender. Serve hot
    or cold. Goes great with potato pancakes and beer. Fresh pork hocks also
    work well in this recipe.


    Pickled Pig Feet’s

    3-4 pounds split pig feet
    1/2 cup sweet pickle juice
    1/2 cup brown sugar
    1 1/2 cup cider vinegar
    1-2 teaspoons ground cloves
    1 teaspoon salt
    1 teaspoon black pepper
    1 teaspoon cayenne pepper (optional)

    Boil pig feet in enough water to cover well until tender.
    In separate pot mix all remaining ingredients, bring to a boil.
    Pour most of the water off pig feet, replace that liquid with
    vinegar mixture, bring to a boil, then simmer on low for 20-30
    Increase vinegar mixture as needed, if
    you are cooking a larger amount of pig feet.


    Pickled Pig’s Feet

    4 pig’s feet
    1 teaspoon whole cloves
    4 bay leaves
    4 cups white vinegar
    1 tablespoon granulated sugar
    1 large onion, sliced
    1 hot green pepper, whole
    Black pepper

    1. Take all four feet, clean and scrape ’em till they’re spotless, flip off the hoofs, and cut between the toes. Put ’em in a pot and cover with salted water. Simmer till the
    meat is ready to come off the bone. 2.While they are cooking: mix the cloves, bay leaves, vinegar, sugar, onion, hot pepper and black pepper. Bring to a boil and
    simmer 20-30 minutes. 3. Add 2 cups of the juice from the feet to the vinegar,
    and stir. 4. Put the feet in a jar so they stand if you can, and pour the vinegar over them. Cover and refrigerate for 3 days to a week before eating.


    Pickled Pigs Feet

    4 pigs feet (cut in half). 2 onions (cut in half)
    4 pieces garlic (cut in half)
    10 whole peppercorns
    2 whole cloves
    1 bay leaf
    1 tablespoon salt
    1 cup white vinegar
    1 cup cider vinegar (or two cups of either)

    In large pot, cover feet with water. bring to boiling and boil for 10
    minutes removing residue with slotted spoon. Cook on medium-low for 1
    hour. Add remaining ingredients and continue cooking for about 2 more
    hours (until feet are tender). Feet may be eaten hot or cold. Serve with
    vinegar for pigs feet, potato pancakes, and beer.

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