I wish I had a family recipe for you. Pickled meat, pig's feet and hocks, were a holiday specialty in my family. I have made them a few times.
I always cook the pigs feet in enough water to cover them and with pickling spice that you can buy in the spice section in grocery stores. I do add vinegar, but just pour some in. I also add salt. I cook them until the feet fall apart, and that releases the joint material, the gelatinous stuff that makes the whole bunch stick together. After the bones fall apart and the meat and skin fall off, let it cool to be able to handle it. We cut all of the meat and skin up into pieces, maybe 1/2 to an inches in size, put into a cake type pan, pour the liquid over it, put it in the fridge to cool and set up. After it has set up into a solid piece, there will be a layer of fat on the top. We scrape that fat off. The pickled meat is then cut into serving sized pieces and served in a small sauce bowl, and vinegar is served with it for individuals to pour as much as they want over the top. We always had cruets of vinegar when I was growing up, and I have one now, but mine is used seldom. The vinegar looks creepy if it sits in there for a few years without being used.
Here is a recipe I found online:
https://www.allrecipes.com/recipe/14757/pickled-pigs-feet-i/
Pickled Pig's Feet
These pickled pig's feet were a favorite treat when I was a young girl. They make a nice appetizer for guests.
Submitted by Eileen Mintz
Prep Time: 25 mins
Cook Time: 4 hrs 45 mins
Additional Time: 10 hrs
Total Time: 15 hrs 10 mins
Servings: 8
Ingredients
4 pig's feet
2 tablespoons salt, divided
2 cups white wine vinegar
1 tablespoon whole cloves
2 teaspoons whole black peppercorns
4 whole star anise pods
2 tablespoons pickling spice
Directions
Rinse pig's feet well, pat dry with paper towels, and place into a large saucepan. Add enough water to cover, stir in 1 tablespoon of salt, and bring to a boil over high heat. Reduce the heat to low and simmer until meat falls off the bones, 4 to 5 hours.
Remove meat from the bones and place into a shallow dish or bowl. cover and refrigerate until pickling liquid is ready.
Drain the saucepan, reserving 2 cups cooking liquid. Pour reserved cooking liquid back into the saucepan. Add vinegar, pickling spice, remaining 1 tablespoon salt, cloves, peppercorns, and star anise. Bring to a boil and cook for 35 minutes.
Strain and discard solids. Pour pickling liquid over meat. Cover and refrigerate for at least 10 hours before serving.
Tips
You can special order pig's feet from most butcher shops.
