Clean and scrape pigs feet. Cut in halves lengthwise then in 4" pieces. Cook in salt until tender. Pack closely in a stone jar. Cook vinegar, enough to cover, with 1/2 cup sugar to a quart. Add pepper, cinnamon and cloves to taste. Pour this solution boiling hot over the prepared pigs feet. Place a plate with weight on it in a jar. Let stand one week before using. Keep in a cool place.