Print Recipe

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


  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.

Widget is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips