Pickled Pig's Feet II
Pickled Pig's Feet II delivers tender, slow-simmered pork packed into jars with fresh red chiles and a sharp vinegar brine. The meat turns tangy, lightly spicy, and pleasantly gelatinous, perfect for snacking straight from the fridge or serving alongside crackers and mustard. Ideal for those who love bold, old-school charcuterie flavors.
- Prep10 mins
- Cook2 hrs
- Serves6
- DifficultyMedium
- 1
In a large stainless steel pot, add the pig's feet and enough water to cover them. Boil the feet for 2 hours or until tender, then drain. Rinse the feet in hot water to remove excess fat. Remove as many bones as possible.
- 2
Place 1 chili pepper and 3 pig's feet into each one-quart jar. In a separate bowl, combine the salt and vinegar. Pour the vinegar mixture over the pig's feet to cover. Seal the jars and refrigerate for at least 3 days to 1 week before eating.
- Calories 398.15 kcal Moderate
- Protein 32.08 g Good Source
- Carbs 2.48 g Moderate
- Total Fat 28.53 g High
- Saturated Fat 9.35 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 200.01 mg High
- Sodium 2858.82 mg High
- Fiber 1.14 g Low Source
- Sugar 0.76 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 106.59 mg Low Source
- Iron 0.28 mg Low Source
- Potassium 52.3 mg Low Source
- Vitamin A 8.73 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.