4 pig’s feet
1 cup chopped pickles
2 cups vinegar
2 cups stock or water
2 Tbsp salt
1 Tbsp. whole cloves
1/2 tsp. pepper
1 Tbsp broken cinnamon sticks

Scrape and clean the feet well and put on to boil in enough salt water to
cover. Simmer for approximately 4 hours or until the meat separates from the
bones. Mix stock in which the meat has been cooked with the vinegar, salt,
pepper and spices. Bring to a boil and boil for 30 minutes. Strain the liquid
to remove the spices. Place pieces of meat and chopped pickle in a dish or
stone jar and pour the liquid over it. Chill in the refrigerator until cold.
Slice and serve.