Real Recipes From Real Home Cooks ®

pickled pigs' feet or souse

(1 rating)
Recipe by
Patty Ward
Cuyahoga Falls, OH

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. Patty

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 4 Hr

Ingredients For pickled pigs' feet or souse

  • 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.