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Pickled pig's feet in a tangy vinegar and vegetable marinade are a traditional Mexican bar snack. This protein-rich, fresh dish is a bold, family-style appetizer with tangy flavors.
Place cleaned pig's feet in a large pot and cover with cold water. Add half of the salt and bring to a boil over high heat. Skim off any foam that rises.
Reduce heat to low, add onion, bay leaves, and garlic cloves, and simmer gently for 2.5-3 hours until the meat is tender but not falling apart.
Remove the pig's feet and let them cool slightly. Cut into serving pieces if needed.
In a separate pot, combine vinegar, water, remaining salt, peppercorns, oregano, carrots, and jalapeños. Bring to a simmer over medium heat and cook for 8-10 minutes (carrots should be just fork-tender).
Arrange pig's feet, vegetables, and pickling liquid in a glass or stainless-steel container. Let marinate at least 4 hours (preferably overnight) in the refrigerator for the flavors to meld.
Serve chilled or at cool room temperature as shared appetizers.
