← All recipes
Southern US · Preserve / ferment
Quick Pickled Pigs' Feet
Pigs' feet poached with aromatics until fully tender, then packed in a big jar with sliced onion and covered in vinegar. A few days in the refrigerator turn them tangy, rich and gelatinous.
- YieldMakes 4 pickled pigs' feet (one 4-litre jar)
- Hands-on1 h 20 min
- Total3 d
- Difficulty
Ingredients
- 4pigs' feet, cleaned and scraped
Poaching pot
- 1.4 Lwater, about 6 cups
- 2 tsppickling salt
- 1large carrot, quartered
- 3 sprigsthyme (or 1 teaspoon dried)
- 1Mediterranean bay leaf
- 1 sprigparsley
- 8whole black peppercorns
- 6whole allspice berries
- 2whole cloves, one pressed into each half of the first onion
- 2large onions, peeled; one halved for the pot, one halved and sliced for the jar
Jar
- 2 tbsppickling salt
- to tasteblack pepper, a few grindings, freshly ground
- 1⅔ Lwhite wine vinegar or cider vinegar, about 7 cups, enough to cover the feet
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.