Traditional Southern Pickled Pig’s Feet with Tangy Vinegar Brine
Pickled Pig’s Feet are a classic Southern delicacy made by slow-cooking pig’s feet until tender, then preserving them in a seasoned vinegar brine. Infused with cloves, bay leaves, onions, and vinegar, this old-fashioned recipe develops a bold, tangy flavor after several days of curing, making it a longtime favorite for those who appreciate traditional Southern fare.
Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe reflects the resourceful Southern tradition of preserving meats while creating flavorful dishes that have been enjoyed for generations.
Ingredients
- 4 pig’s feet
- 2-1/2 teaspoons cloves
- 2 bay leaves
- 4 cups vinegar
- 1 Tablespoon salt
- 1 onion
Instructions
- Place the pig’s feet in a large pot and cover completely with water.
- Bring to a boil and cook until the meat begins separating easily from the bones.
- Drain the pig’s feet and allow them to cool slightly.
- Cut the meat into bite-sized pieces.
- In a saucepan, combine the broth, cloves, bay leaves, vinegar, salt, and onion.
- Bring the mixture to a boil and cook for about 30 minutes to blend the flavors.
- Pack the cut pig’s feet into clean jars.
- Carefully pour the hot pickling liquid over the meat until completely covered.
- Seal the jars and refrigerate or store as directed.
- Allow the pig’s feet to cure for 5 days before serving for the best flavor.
Closing Summary / Pro Tips
- Allowing the pig’s feet to pickle for several days develops the traditional tangy flavor.
- Use sterilized jars for safe storage and the best quality.
- Serve chilled as an appetizer or alongside crackers and hot sauce.
- The vinegar brine can be adjusted with additional spices for a more personalized flavor.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
