Pickled Pigs Feet
Old-fashioned pickled pigs feet recipe with tips, storage, and collagen benefits. Easy steps for tender, flavorful results.
My Great Grandfather Micheal Goyke came from the Chicago area in the 1880's to homestead in Hand County. During the Blizzard of 1888, my Grandfather, Bernard Goyke was born on that homestead. Micheal raised Duroc Jersey hogs, and later Bernard followed in his father's footsteps on the same homestead, with his wife Anna and daughter Berniece.
The wealthy viewed the knobby, gelatinous ham hocks as undesirable. Laborers used the marrow-rich bones and meat to flavor beans, vegetables, and broth. These were often referred to as seasoning meats. The gelatin is collagen extracted from connective tissues of animals. The fibrous protein is the organic part of bones and teeth. It also contains the amino acids proline and glycine, which increase digestion and utilization of many dietary proteins. It's also helpful in the healing of soft tissues and wounds, and the formation of cartilage and bones.
Minerals in the broth made from the bones are easily absorbed and promote the health of the intestinal tract. Acid is necessary to extract the minerals from the bones, hence the use of vinegar. The gelatin can be used as a spread on bread, or if you don't like it for that, it can be added to sauces or soup. Great flavor and nutrition!
Collagen also works with elastin which gives the body tissues flexibility. This is very important to the lungs, bones, tendons, and even blood vessels. As people age, collagen degradation occurs ... which results in wrinkles.
Submitted by: Yvonne from Huron, SD
- Cook ham hocks or pigs feet slowly until the meat falls from the bone, then remove skin and most fat before pickling.
- Vinegar and heat help extract gelatin and minerals from the bones, giving a rich texture and nutrition.
- Refrigerate 3–5 days to set, keep submerged in brine, and consume within a few weeks or freeze for longer storage.
Spices
Featured in this Recipe
Preparation Instructions:
Place hocks in large pot with onion, spices, and chili pepper.
Cover with cold water. Bring to a boil, reduce heat and simmer until meat is
Tender and falls from the bone. Remove from heat to cool.
Remove pork from the liquid,
remove skin and most of the fat. Separate the meat from the bone. Discard the bone, fat, and skin.
Strain the liquid, place back in the pot and reduce by 1/3. Add vinegar to taste ( I like about 1 cup). Add meat and 3 Tablespoons pickling spice in cheesecloth and bring to boil. Reduce heat and simmer for 15 minutes. Add another sliced onion
if desired. Pour into bowl and refrigerate for 3-5 days to set.
thespicehouse.com
More About This Recipe
NUTRITIONAL BREAKDOWN 1 cup of meat with the bone removed contains approximately 170 calories, of which about 97 is from fat. The fat breakdown is : saturated fat - 4 grams Polyunsaturated - 2 grams MONOunsaturated - 5 grams And 17 grams of protein. No carbohydrates. Also includes: calcium, thiamin, niacin, Vitamin B6 and B12, phosphorus, selenium, iron, Vitamin E, copper, magnesium, and zinc.
Frequently Asked Questions
What are pickled pigs feet and why do you use vinegar?
Pickled pigs feet are cooked pork feet or ham hocks preserved and flavored in a vinegar-based brine. The acid helps pull minerals and gelatin out of the bones and connective tissue, boosts flavor, adds tang, and slows spoilage when refrigerated.
How long should I cook ham hocks or pigs feet?
Simmer gently until the meat is tender and pulls away from the bone. That usually takes 1.5 to 3 hours depending on size. Start checking at about 90 minutes and keep the pot at a low simmer, not a rolling boil.
How long do I refrigerate the pickled feet to set and how long will they keep?
After finishing the brine step, refrigerate 3 to 5 days to let the gelatin firm. Stored in the fridge, pickled pigs feet will keep about 2 to 3 weeks if always kept covered by the brine. For longer storage, portion and freeze up to 3 months.
Can I use pigs feet instead of ham hocks?
Yes. Pigs feet and ham hocks are both high in collagen and work well. Pigs feet may need slightly longer cooking and extra cleaning. Adjust spice amounts and cook time to match the cut size.
How can I reduce the fat in the finished dish?
Remove skin and most visible fat after cooking, as the recipe suggests. Chill the cooked liquid and skim the solidified fat from the top before reheating. You can also trim fat before cooking or use leaner cuts.
How should I serve pickled pigs feet?
They can be served cold or at room temperature. Try spreading the meat and gelatin on bread, serving with crackers and mustard, chopping into salads, or adding to soups and beans for extra flavor.
Are the gelatin and collagen in the broth healthy?
Yes. Gelatin and collagen supply amino acids like glycine and proline, support digestion, and help build connective tissue. Broth made with acid makes some minerals easier to absorb. They are supportive foods, not cure-alls.
Does the vinegar make these shelf-stable without canning?
No. The vinegar adds acidity but this homemade method is not a tested shelf-stable canning process. Keep pickled pigs feet refrigerated and follow safe storage times. For shelf stability, use an approved canning recipe and procedure.
What are pickled pigs feet and why do you use vinegar?
Pickled pigs feet are cooked pork feet or ham hocks preserved and flavored in a vinegar-based brine. The acid helps pull minerals and gelatin out of the bones and connective tissue, boosts flavor, adds tang, and slows spoilage when refrigerated.
How long should I cook ham hocks or pigs feet?
Simmer gently until the meat is tender and pulls away from the bone. That usually takes 1.5 to 3 hours depending on size. Start checking at about 90 minutes and keep the pot at a low simmer, not a rolling boil.
How long do I refrigerate the pickled feet to set and how long will they keep?
After finishing the brine step, refrigerate 3 to 5 days to let the gelatin firm. Stored in the fridge, pickled pigs feet will keep about 2 to 3 weeks if always kept covered by the brine. For longer storage, portion and freeze up to 3 months.
Can I use pigs feet instead of ham hocks?
Yes. Pigs feet and ham hocks are both high in collagen and work well. Pigs feet may need slightly longer cooking and extra cleaning. Adjust spice amounts and cook time to match the cut size.
How can I reduce the fat in the finished dish?
Remove skin and most visible fat after cooking, as the recipe suggests. Chill the cooked liquid and skim the solidified fat from the top before reheating. You can also trim fat before cooking or use leaner cuts.
How should I serve pickled pigs feet?
They can be served cold or at room temperature. Try spreading the meat and gelatin on bread, serving with crackers and mustard, chopping into salads, or adding to soups and beans for extra flavor.
Are the gelatin and collagen in the broth healthy?
Yes. Gelatin and collagen supply amino acids like glycine and proline, support digestion, and help build connective tissue. Broth made with acid makes some minerals easier to absorb. They are supportive foods, not cure-alls.
Does the vinegar make these shelf-stable without canning?
No. The vinegar adds acidity but this homemade method is not a tested shelf-stable canning process. Keep pickled pigs feet refrigerated and follow safe storage times. For shelf stability, use an approved canning recipe and procedure.
This sounds delicious. I’ve never had cooked pig’s feet, but pickled. I love them.