Pickled Pork Hocks

Pickled Pork Hocks


  • 2 gallons water
  • 1 pound pickling salt
  • 1 tsp saltpeter
  • 10 fresh pork hocks, cut in half crosswise
  • 2 celery stalks, chopped
  • 1 carrot, chopped-no need to peel
  • 1 medium yellow onion, peeled and chopped
  • 2 bay leaves
  • 8 whole allspice
  • 8 black peppercorns


Combine water, salt and saltwater, mixing well. Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution. At the end of the 10 days drain the meat and discard the liquid. Rinse the hocks and place in a large pot. Add celery, carrot, onion, bay, allspice and peppercorns. Just barely cover with fresh water. Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water. When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Preserving Meats"

Close Window