“Pickled Pig’s Feet” , or STUDENINA, is actually different than the Souse recipe on this site, even though some people refer to Souse as “pickled pig’s feet”.
This is an old recipe and I make no guarantee to it’s success – it is not something in my regular repertoire. Pickled Pig’s Feet are available commercially prepared with Hormel being a recognized brand, but many Coal Region and Pa Dutch country folks have access to great markets and butchers who can supply fresh pigs’ feet and prefer to make their own.
Pickled Pig’s FeetCourse: Appetizers, Snacks, EntreesCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate
4 pig’s feet, cleaned and scraped
1 small onion, thinly sliced
1/2 cup chopped celery
2 bay leaves (1 leaf used in 2 different places)
1 teaspoon salt
1/2 teaspoon pepper
1 cup cider vinegar
12 whole cloves
- Place pig’s feet in a large container with cold water to cover. Soak 3 hours; scrub with a stiff brush. Rinse thoroughly.
- Combine pig’s feet, onion, celery, 1 bay leaf, salt, and pepper in a large Dutch oven with cold water to cover. Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender and separates from bones.
- Remove feet from cooking liquid with a slotted spoon. Place in a plastic, glass, or stainless steel container with a tight-fitting lid; set aside.
- Strain cooking liquid through a sieve; discard vegetables and bay leaf. Set cooking liquid aside to allow fat to rise to surface. Remove fat, and discard. Set cooking liquid aside.
- Combine vinegar, cloves, and remaining bay leaf in a saucepan. Bring to a boil; reduce heat, and simmer 1 minute. Add reserved cooking liquid, and bring to a boil.
- Pour vinegar mixture over pig’s feet to completely cover. (Additional water may be added to cover pig’s feet, if necessary. ) Set aside to cool to room temperature. Cover and refrigerate 24 hours.
- Remove pig’s feet from vinegar mixture; serve cold.
- Recipe from Oxmoor House Homestyle Recipes