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Pickled Pigs Feet

Prep Time:

15 minutes

Cook Time:

30 minutes





About the Recipe


  • 1 raw pork roast (or 4 pig’s feet) – about 3-4 pounds

  • 2 teaspoons whole cloves

  • 1 bay leaf

  • 4 cups white vinegar

  • 1 tablespoon salt

  • 1 onion, sliced or diced (or teaspoon dehydrated onions)

  • ½ teaspoon pepper


1.       Boil meat until cooked. Cut up into small ½” to 1” pieces and place in bowl. If you are using pig’s feet, separate at the bone joints.

2.       Combine vinegar, cloves, salt, pepper, bay leaf, and onion.

3.       Boil mixture and cut up meat for 30 minutes.

4.       Reserve 2 cups vinegar mixture in which the meat was cooked. Strain the rest.

5.       Put meat into a deep bowl or large jar and pour mixture over pork roast or pig’s feet just to cover.

6.       Cover container and let stand in the refrigerator for a minimum of three days before eating.

7.       After refrigerating, it should be congealed. Scoop out a portion, and eat it as a side, or you can make a sandwich with it.

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