8 pigs feet
1/2 onion (sliced)
1/2 carrot (sliced)
1/8 tsp. peppercorn (more or less depending on taste)
few sprigs parsley
1 bay leaf
1/2 tsp. salt
1 c. white vinegar
3 c. water

Clean feet thoroughly. Leave whole or split lengthwise into halves. Combine with remaining ingredients in kettle. Bring to boil, and simmer, covered, until tender. Cool. Pack into stone or glass jar. Strain liquid into it and refrigerate. Makes 4 servings.