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


  • 4
    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


  1. scrape 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.
  2. Mix 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.
  3. Place 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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