3 1/4 lbs. pigs feet
Cold water
2/3 c. white vinegar
6 tbsp. sugar
1 1/2 tbsp. salt
1 tsp. pickling spice
5 pepper kernels

Place clean pigs feet into 4 quart pot. Cover with cold water; bring to boil. Simmer until meat is fairly tender. Skim off foam occasionally. Cool for 8 to 10 hours. Drain, reserving liquid and place meat into jars. Combine 2 1/4 cups of liquid and remaining ingredients. Bring to boil and simmer for a few minutes. Pour over pigs feet. Cool and refrigerate. Serve cold.

VARIATION: Other parts of pig such as ankles, ears, tongue and heart may be substituted for feet.