4 pork hocks
1 tbsp. salt
1 rounded tsp. pickling spice
1 c. vinegar
1/2 tsp. sugar

Cover hocks with cold water. Bring to boil and simmer until tender, approximately 3 hours. Remove bones from hocks and place meat in a glass or ceramic container. Reduce stock to two cups. Add pickling spices and vinegar. Boil 1 to 2 minutes. Strain over hocks. Refrigerate until jelled.