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Creole Pickled Pork (Pickle Meat)

A necessary seasoning, many say, for red beans and rice and other bean dishes.


  • 1 (2 pound) boneless pork butt, cut into 2-inch cubes
  • 4 cups (1 quart) distilled white vinegar
  • 1/2 cup mustard seed
  • 1 tablespoon celery seed
  • 2 tablespoons Tabasco sauce
  • 1 bay leaf
  • 6 cloves garlic, peeled and cracked (not smashed)
  • 1 tablespoon kosher salt
  • 12 peppercorns

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  1. Combine all ingredients except the pork in a non-reactive saucepan and boil for three minutes.
  2. Cool and place in a refrigerator container and add the pork. Stir to remove bubbles.
  3. Cover and refrigerate for three days.