Pickled Pigs' Feet or Souse

Patty Ward


I am adding some Mennonite recipes for "different" meats. This one hails from Md.
This is for Barbara who requests I post some. :) These are for you.
I will pick out a few and you can decide if you like them. :) This old recipe says "this is very good for one who likes pigs' feet".

I myself love liver! However, due to my cholesterol level, I must not eat too often. Oh, and that is beef and chicken livers I am referring to. :) ps, yes I have had pickled pigs' feet. Loved 'em when I was young. Never had souse.


★★★★★ 1 vote

1 Hr
4 Hr


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pigs' feet
1 c
chopped sour pickles - ?dilled
2 c
white vinegar
2 c
stock- made from salted water feet are boiled in.
2 Tbsp
1 Tbsp
whole cloves
1/2 tsp
black pepper
1 Tbsp
broken cinnamon bark

How to Make Pickled Pigs' Feet or Souse


  • 1scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat will separate from the bones. Remove from pot, allow to cool, and chop the meat.
  • 2Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point and hold for 30 minutes. Strain liquid to remove spices.
  • 3Place pieces of meat and chopped pickle - sour or dill? - in a flat dish or stone jar and pour sour liquid over it ( I guess the 2 cups stock in recipe). Chill in the refrigerator until perfectly cold. Slice and serve.

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