Scrub pigs' feet. Rinse. Put in pan and cover with cold water. Bring to a boil. Pour off water. Add salted, boiling water. You should add salt to your taste. Cover and simmer until tender, about 3 hours. Drain and plunge into cold water. Put them into a jar. Cover with hot, white distilled vinegar if desired. They can also be pickled by soaking in a bath of water in which 2 sliced green peppers, 2 sliced onions, 6 peppercorns and 1 teaspoon of salt have been boiled for 10 minutes, and to which the juice of 3 lemons has been added. Let feet remain in desired bath for at least 2 days before eating. The longer they sit refrigerated, the better they taste.

For the desired spices try 6 to 10 peppercorns, 2 bay leaves some pickling spices and 1 or 2 red peppers, depending on your taste. I also suggest you try a few pigs' feet at a time until the desired flavor is reached.