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+ servings

Pickled Chicken Feet

Rachel Norman
These pickled chicken feet are excellent to put in your dinner recipes, to feed to your dogs (they love 'em!) or to experiment with.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 1 jar
Calories 642 kcal


Feet Ingredients

  • 1/2 lb chicken feet or paws cut tip toes off
  • 1/4 tsp dill dried
  • 1/4 tsp mustard seed whole
  • 1/4 tsp black peppercorns
  • 1/4 tsp celery seed (not celery salt)
  • 2 each bay leaves
  • 2 each garlic gloves optional

Vinegar Brine

  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt


Feet Preparation

  • Clean feet thoroughly. Use regular kitchen shears to clip off the toes.
  • Boil for 10 minutes to cook thoroughly throughout. Put into pint jar.
  • Add dill, mustard seed, black peppercorns, celery seed, bay leaves, and garlic gloves(optional) to jar. Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.

Preparing Brine

  • Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
  • As soon as it reaches a good boil, pour it over the cherry tomato mixture in the jar until the feet are just covered.
  • Put the top on immediately and put into the refrigerator.


Note: The shelf life should be treated as any other cooked protein (good for ~7 days post cooking). Since this is a recipe for a "quick pickle" and is not preserved in the same way as traditional pickles, cut tip toes off (they can be added to make stock, if you've got a pot simmering).


Calories: 642kcalCarbohydrates: 28gProtein: 45gFat: 34gSaturated Fat: 9gCholesterol: 191mgSodium: 7161mgPotassium: 164mgFiber: 1gSugar: 24gVitamin A: 351IUVitamin C: 2mgCalcium: 231mgIron: 4mg
Keyword chicken, low carb, pickled, quick pickles
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