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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.
5 from 1 vote
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 cloves (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 the brine over the 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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